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한국식품과학회지
→ 한국식품과학회지2018 ; 50(01): 37-43
Enrichment of gamma-aminobutyric acid (GABA) in old antler extract fermented by Lactobacillus plantarum
녹각 추출액의 젖산발효를 통한 고농도 감마-아미노부티르산 생산 최적화
Soon Young Kwon1 and Sam Pin Lee1,2,*
1Department of Food Science and Technology, Keimyung University 2The Center for Traditional Microorganism Resource (TMR), Keimyung University
권순영1·이삼빈1,2,*
1계명대학교 식품가공학과, 2계명대학교 전통미생물자원계발 및 산업화연구센터
ABSTRACT
Optimization of the lactic acid fermentation process was carried out to produce an old antler extract fortified with γ-aminobutyric acid (GABA). An old antler extract (OAE; 5%, w/v) obtained using a herbal extractor showed the highest contents of solids (1.75%) and proteins (980 μg/mL). It also showed the highest total amino acid contents of 13,659 μg/mL, with glycine, proline, and glutamine concentrations of 1,945, 3,405, and 1,641 μg/mL, respectively. For the over-production of GABA, OAE was fermented with Lactobacillus plantarum EJ2014 in the presence of 0.5%, 1.5% glucose, and 3.5% MSG at 30°C for 7 days. The fermented OAE showed high viable cell count of 2.0×108 CFU/mL, pH of 6.56 and 0.77% acidity after 7 days. In particular, the acidity was greatly decreased by fermentation for 3 days, and 1.4% GABA was produced by the efficient conversion of the substrate, mono sodium glutamate.
KEYWORD
GABA, Lactobacillus plantarum, extract, free amino acid
한국식품과학회지 2018 Feb; 50(01): 37 - 43
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