|
KMID : 1024420130170040418
|
|
Food Engineering Progress
2013 Volume.17 No. 4 p.418 ~ p.423
|
|
|
Production of γ-Aminobutyric Acid by Lactobacillus brevis 340G Isolated from Kimchi and Its Application to Skim Milk
|
|
Seo Myung-Ji
Lee Ji-Yeon
Nam Young-Do
Lee So-Young
Park So-Lim
Yi Sung-Hun
Lee Mi-Hwa
Roh Seong-Woon
Choi Hak-Jong
Lim Seong-Il
|
|
|
Abstract
|
|
|
|
The Lactobacillus brevis 340G strain isolated from traditional Korean fermented food (kimchi) produced 15.50mMof γ-aminobutyric acid (GABA) after 48 h of cultivation in MRS media containing 1% L-monosodium glutamate(MSG). The culture conditions of Lb. brevis 340G were optimized for GABA production. Lb. brevis 340G was cul-tivated at 30oC in optimized MRS media containing 3% sucrose and 2% yeast extract with 3% MSG, resulting inmaximum GABA production (68.77mM) after 54 h of cultivation. Skim milk fermented with Lb. brevis 340G pro-duced 4.64mM of GABA in the presence of 1% MSG. These results suggest that Lb. brevis 340G could be usedas a starter for functional fermented foods and skim milk fermented with Lb. brevis 340G could be further devel-oped to become functional dairy food fortified with GABA.
|
|
|
KEYWORD
|
|
|
γ-aminobutyric acid, kimchi, Lactobacillus brevis, skim milk
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|