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KMID : 0613820180280020223
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Journal of Life Science
2018 Volume.28 No. 2 p.223 ~ p.228
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Production of γ-amino Butyric Acid by Lactic Acid Bacteria in Skim Milk
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Cha Jin-Young
Kim Young-Rok
Beck Bo-Ram
Park Ji-Hun
Hwang Cher-Won
Do Hyung-Ki
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Abstract
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Lactic acid bacteria were isolated from a variety of fermented seafoods and sea creatures from the East Sea Rim, Korea and were screened for γ-amino butyric acid-producing (GABA) activity. Through a 16S rRNA sequence analysis, the bacteria of interest, which were GABA-positive on the thin-layer chromatography analysis, were recognized as three isolates of Lactobacillus (Lb.) brevis and one isolate of Lactococcus (Lc.) lactis. Lb. brevis FSFL0004 and FSFL0005 were isolated from fermented anglerfish and Lb. brevis FSFL0036 was derived from salted cutlass fish. The Lc. lactis strain FGL0007 was isolated from the gut of a brown sole flounder. According to HPLC analysis, the GABA contents produced by FSFL0004, FSFL0005, FSFL0036 and FGL0007 were equivalent to 10,754.37 μg/ml, 13,082.79 μg/ml, 12,290.19 μg/ml, and 45.07 μg/ml respectively in 1% monosodium glutamate-supplemented methionyl- tRNA synthetase (MRS) broth. The four strains were inoculated in skim milk with 1% monosodium glutamate to commercialize the strains as starter cultures for GABA-enriched dairy products, and TLC results displayed the production of γ-amino butyric acid by all four strains in the adaptation media. Lc. lactis FGL0007 demonstrated the greatest GABA production (431.42 μg/ml) by HPLC analysis. The GABA production by lactic acid bacteria strains in the skim milk demonstrated in the present study may be helpful for the production of GABA-enriched dairy products.
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KEYWORD
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GABA, lactic acid bacteria, Lactobacillus brevis, Lactococcus lactis, γ-Amino butyric acid
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