한국응용과학기술학회지 (Journal of the Korean Applied Science and Technology)

  • 제39권4호
  • /
  • Pages.517-526
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  • 2022
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  • 1225-9098(pISSN)
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  • 2288-1069(eISSN)
한국응용과학기술학회 (The Korean Society of Applied Science and Technology)
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GABA 함량이 강화된 발효다시마 추출액 제조

Production of Fermented Saccharina Japonica Extract with Enhanced GABA Content

  • 허상선 (중부대학교 바이오식품학전공)
  • Hur, Sun-Sun (ivision of Health and Welfare, Depart of BioFood Science, Joongbu University)
  • 투고 : 2022.07.30
  • 심사 : 2022.08.13
  • 발행 : 2022.08.30
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초록

본 연구의 목적은 효소 가수분해 및 유산균 혼합발효기술을 이용하여 GABA 함량이 강화된 발효 다시마 추출물을 생산함에 있다. TLC 분석방법을 통해 GABA 생성능력이 우수한 균주 L. plantarum KCTC 21004, L. acidophilus KCTC 3164, L. sakei subsp. sakei KCTC 3598를 선정하였다. 선정된 균주를 이용한 유산균 발효의 특성은 배양 시간이 증가 할수록 적정 산도는 증가하였고 pH는 감소하는 경향을 나타내었다. GABA 생성능력이 우수한 3종의 균주 중 L. plantarum KCTC 21004이 GABA 함량이 136.4 mg/100g으로 우수하였다. 이러한 연구 결과는 유산균을 이용한 GABA 생산과정에 있어서 기초적인 자료로 제공될 것으로 판단된다.

The purpose of this study was to enhance the gamma-aminobutyric acid (GABA) production of sea tangle extracts, through techniques based on enzymatic hydrolysis and the addition of mixed fermentative lactic acid bacteria. GABA production in the strains was qualitatively confirmed via detection of colored spots using thin layer chromatography. L. plantarum KCTC 21004, L. acidophilus KCTC 3164 and L. sakei subsp. sakei KCTC 3598 were selected as the suitable strains for GABA production. As for the characteristics of fermentation of lactic acid bacteria using the selected strain, as the fermentation time increased, the titrated acidity increased and the pH showed a tendency to decrease. Among the three strains with excellent GABA production ability, L. plantarum KCTC 21004 showed excellent GABA production of 136.4 mg/100g. These research results are expected to be provided a basis for the utilization of lactic acid bacteria in GABA production using a sea tangle extract.

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과제정보

이 논문은 2021년도 중부대학교 학술연구비 지원에 의하여 이루어진 것임

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