|
KMID : 1024420090130030183
|
|
Food Engineering Progress
2009 Volume.13 No. 3 p.183 ~ p.189
|
|
|
Study of γ-Amino Butyric Acid (GABA) Production by Lactobacillus sakei B2-16
|
|
Kook Moo-Chang
Lee Hyeon-Yong
Kim Seung-Seop
Park Hoon
Cho Seok-Cheol
Cheigh Chan-Ick
Pyun Yu-Ryang
|
|
|
Abstract
|
|
|
|
Lactobacillus sakei B2-16 producing high level of γ-amino butyric acid (GABA) was previously isolated from Korean traditional fermented food, Kimchi. L. sakei B2-16 converted 99.3% of mono sodium glutamate (MSG) to GABA in Lactobacilli MRS broth supplemented with 1% MSG. In order to enhance the production of GABA by L. sakei B2-16, growth parameters such as media components and concentrations of major components were evaluated. The maximum GABA concentration was obtained by a modified rice germ extract broth containing 4%(w/v) sucrose and 1%(w/v) yeast extract. L. sakei B2-16 converted 100% of MSG to GABA in modified rice germ extract broth supplemented with 7% MSG.
|
|
|
KEYWORD
|
|
|
γ-amino butyric acid, GABA, Lactobacillus sakei, rice germ extract
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|