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Isolation and Identification of Lactobacillus sp. Produced r-Aminobutyric Acid(GABA) from Traditional Salt Fermented Anchovy  

전재호 (경성대학교 식품공학과)
김현대 (동부산대학 치위생)
이홍수 (동부산대학 치위생)
류병호 (경성대학교 식품공학과)
Publication Information
The Korean Journal of Food And Nutrition / v.17, no.1, 2004 , pp. 72-79 More about this Journal
Abstract
This study was conducted to investigate the identification of lactic acid bacteria produced ν-aminobutyric acid(GABA) from traditional salt fermented anchovy. There was no appreciable difference in the number of lactic acid bacteria from fermented anchovy. Among the types of lactic acid bacteria, three strains of lactic acid bacteria produced ν-aminobutyric acid from those sample were identified temporary as name of Lactobacillus brevis BH-21, Lactobacillus rhamnosus BH-32 and Lactobacillus plantarum BH-38 by using gram positive identification(GPI) card and API 50 kit, respectively. 3 strains of Lactobacillus sp. were found to produce GAB A in the culture of filtrate. Lactobacillus brevis BH-21 produced GABA, some of which yielded 43.2 mg/mL GABA in the medium of 0.1% glucose, 0.1% yeast extract, 0.05% polypeptone, 0.002% MgSO$_4$$.$4H$_2$O, 0.001% FeSO$_4$$.$7H$_2$O, 0.01% NaCl, 0.1% monosodium glutamate, pH 6.0. This result suggests that Lactobacillus brevis BH-21 has the potential to be developed as a strain of GABA production.
Keywords
Lactobacillus brevis; Υ-aminobutyric acid(GABA);
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