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KMID : 0380620160480030214
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Korean Journal of Food Science and Technology
2016 Volume.48 No. 3 p.214 ~ p.222
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Optimization of γ-Aminobutyric Acid Production Using Lactobacillus brevis spp. in Darae Sap
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Jeong Myeong-Kyo
Jeong Ji-Hee
Kim Kwang-Yup
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Abstract
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This study was performed to increase the production of γ-aminobutyric acid (GABA) by lactic acid bacteria (Lactobacillus brevis CFM11) and manufacture an optimum medium using the sap from Darae (Actinidia arguta). The concentration of GABA in the fermented sap was determined using GABase enzymatic assay. The isolated L. brevis CFM11 produced 605.67 μg/mL GABA after incubation for 24 hours at 37°C in broth. The sap was fermented by L. brevis CFM11 under optimum conditions of 32°C for 48 hours with 40% rice bran extract, 1.0% sucrose, 3.0% soytone, 0.2% magnesium sulfate, and 0.2% MSG. The fermented sap produced a concentration of 1366.13 μg/mL GABA. These results demonstrate that fermenting Darae sap using L. brevis CFM11 can produce a fermented sap beverage with increased GABA content.
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KEYWORD
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Lactobacillus brevis CFM11, GABA, rice bran extract, fermented sap, Actinidia arguta
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