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KMID : 1134820170460080979
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 8 p.979 ~ p.985
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Development of Cereal Product Containing γ-Aminobutyric Acid Producing Lactic Acid Bacteria Using Electrostatic Spray Technology
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Jeong Ji-Hee
An Do-Kyun
Kim Dong-Kyun
Kim Kwang-Yup
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Abstract
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This study was carried out to investigate the production of γ-aminobutyric acid (GABA) by lactic acid bacteria and to manufacture GABA using rice bran extract-based optimum medium. Electrostatic spraying technology was used to add GABA into the cereals. The isolated Lactobacillus brevis CFM11 produced the highest GABA production up to a concentration of 2,002.93 μg/mL when cultivated in MRS broth containing 0.8% monosodium glutamate (MSG). The production level of GABA was 585.80 μg/mL in rice bran extract containing 0.4% MSG, 2% sucrose, 1% skim milk, and 0.2% magnesium sulfate. After electrostatic spraying of the cultured suspension onto rice, GABA concentration reached 228.10 μg/g while untreated rice reached 32.23 μg/g. These results demonstrate that rice bran extract can be an economic commercial medium for GABA production as a substitute for MRS broth. This study demonstrates the novel application of electrostatic spraying of GABA into cereal products for the first time.
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KEYWORD
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electrostatic spray, cereal product, γ-aminobutyric acid, Lactobacillus brevis CFM11
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