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KMID : 1007520130220030751
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Food Science and Biotechnology
2013 Volume.22 No. 3 p.751 ~ p.755
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γ-Aminobutyric Acid Production in Skim Milk Co-fermented with Lactobacillus brevis 877G and Lactobacillus sakei 795
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Seo Myung-Ji
Nam Young-Do
Park So-Lim
Lee So-Young
Yi Sung-Hun
Lim Seong-Il
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Abstract
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γ-Aminobutyric acid (GABA)-producing Lactobacillus brevis 877G strain isolated from traditional Korean fermented food, kimchi, produced 18.94 mM GABA under 59.13 mM L-monosodium glutamate (MSG). Also, skim milk co-fermented with Lb. brevis 877G as a GABA producer and Lactobacillus sakei 795 as a protease producer resulted in a significant increase in GABA production (22.51 mM) with 29.57 mM MSG. The results indicate that Lb. brevis 877G itself and skim milk cofermented with Lb. brevis 877G and Lb. sakei 795 could be developed to be a useful starter for functional fermented food and dairy food product fortified in GABA.
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KEYWORD
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γ-aminobutyric acid, co-fermentation, Lactobacillus brevis, Lactobaillus sakei, skim milk
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