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http://dx.doi.org/10.12925/jkocs.2022.39.4.517

Production of Fermented Saccharina Japonica Extract with Enhanced GABA Content  

Hur, Sun-Sun (ivision of Health and Welfare, Depart of BioFood Science, Joongbu University)
Publication Information
Journal of the Korean Applied Science and Technology / v.39, no.4, 2022 , pp. 517-526 More about this Journal
Abstract
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.
Keywords
Enzymatic hydrolysis; Lactic acid bacteria; GABA; Fermented sea tangle extract; Thin layer chromatography(TLC);
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