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한국식품과학회지
→ 한국식품과학회지2018 ; 50(06): 572-580
Fortification of γ-aminobutyric acid and bioactive compounds in whey by co-fermentation using Bacillus subtilis and Lactobacillus plantarum
유청을 이용한 Bacillus subtilisLactobacillus plantarum의 혼합발효를 통한 γ-aminobutyric acid와 생리활성물질 강화
Geun-young Kim1, Jong-soon Lim2, and Sam-pin Lee1,2,*
1Department of Food Science and Technology, Keimyung University
2The Center for Traditional Microorganism Resource (TMR), Keimyung University
김근영1·임종순2·이삼빈1,2,*
1계명대학교 식품가공학과, 2계명대학교 TMR 센터
ABSTRACT
Biologically active substances including gamma-aminobutryric acid (GABA) were added into whey by co fermentation using Bacillus subtilis HA and Lactobacillus plantarum EJ2014. The first fermentation using B. subtilis HA with 5% monosodium glutamate (MSG) and 2% glucose enhanced the production of poly-γ-glutamic acid (PGA), resulting in higher consistency of 4.09 Pasn as well as whey protein peptides. After the second fermentation using L. plantarum EJ2014, the remaining MSG (3.40%) as a precursor was completely converted to 2.21% GABA. Furthermore, the lactose content in whey decreased from 6.73 to 3.68% after co-fermentation, and the tyrosine content increased from 20.47 to 38.24%. Peptides derived of whey proteins were confirmed by SDS-PAGE. Viable cell counts of B. subtilis and L. plantarum were 5.83 log CFU/mL and 9.20 log CFU/mL, respectively. Thus, co-fermentation of whey could produce the novel food ingredient fortified with biologically active compounds including GABA, γ-PGA, peptides, and probiotics.
KEYWORD
whey, GABA, peptides, B. subtilis, L. plantarum
한국식품과학회지 2018 Dec; 50(06): 572 - 580
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