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KMID : 0613820140240010046
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Journal of Life Science
2014 Volume.24 No. 1 p.46 ~ p.53
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Characteristics of Soycurd-forming Lactic Acid Bacteria that Produce Gammaaminobutyric Acid (GABA) from Kimchi
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Kim Eun-Ah
Mann So-Yon
Kim Su-In
Lee Ga-Young
Lee Byong-Won
Kim Dong-Seob
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Abstract
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Lactobacillus sakei 383, which showed the highest GABA content in fermented soycurd, survived in artificial gastric fluid (pH 3.0) up to 3 h, and the survival rate was 88%. L. sakei 383 was tolerant to bile juice during incubation in MRS broth with 0.3% oxgall, and the survival rate was 99%. The survival ratio of L. sakei 383 was high in media containing less than 6% NaCl. L. sakei 383 produced an antibacterial substance against various pathogens, including Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, Escherichia coli, and Salmonella typhi. The quality characteristics of soycurd fermented with L. sakei 383 were measured during the fermentation period. The viable cell number reached a peak (10^11CFU/ml) 36 h after fermentation and then slowly decreased. According to the fermentation time of L. sakei 383, the acidity of soycurd increased and the pH decreased until 12 h, and they were maintained thereafter. The moisture, crude ash, crude protein, crude fat, and crude fiber content was 94.88, 0.22, 2.38, 1.16, and 0.03%, respectively. The content of total and reducing sugar was comparatively higher in the soycurd fermented with L. sakei 383 than in nonfermented soycurd. The essential and nonessential amino acid content was 11.2 and 38.65 mg/100 g.
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KEYWORD
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Gamma-aminobutyric acid (GABA), Kimchi, lactic acid bacteria, soycurd
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