|
KMID : 0380620180500010037
|
|
Korean Journal of Food Science and Technology
2018 Volume.50 No. 1 p.37 ~ p.43
|
|
|
Enrichment of gamma-aminobutyric acid (GABA) in old antler extract fermented by Lactobacillus plantarum
|
|
Kwon Soon-Young
Lee Sam-Pin
Lee Sam-Pin
|
|
|
Abstract
|
|
|
|
Optimization of the lactic acid fermentation process was carried out to produce an old antler extract fortified with γ-aminobutyric acid (GABA). An old antler extract (OAE; 5%, w/v) obtained using a herbal extractor showed the highest contents of solids (1.75%) and proteins (980 μg/mL). It also showed the highest total amino acid contents of 13,659 μg/mL, with glycine, proline, and glutamine concentrations of 1,945, 3,405, and 1,641 μg/mL, respectively. For the over-production of GABA, OAE was fermented with Lactobacillus plantarum EJ2014 in the presence of 0.5%, 1.5% glucose, and 3.5% MSG at 30°C for 7 days. The fermented OAE showed high viable cell count of 2.0×108 CFU/mL, pH of 6.56 and 0.77% acidity after 7 days. In particular, the acidity was greatly decreased by fermentation for 3 days, and 1.4% GABA was produced by the efficient conversion of the substrate, mono sodium glutamate.
|
|
|
KEYWORD
|
|
|
GABA, Lactobacillus plantarum, extract, free amino acid
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|