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Study of γ-Amino Butyric Acid (GABA) Production by Lactobacillus sakei B2-16  

Kook, Moo Chang (R&D Division, Biovan Co., Ltd.)
Cho, Seok Cheol (Skin Biotechnology Center, Kyung Hee University)
Cheigh, Chan Ick (Department of Food Science and Technology, Ewha Womans University)
Park, Hoon (Department of Food Science, Sun Moon University)
Kim, Seung Seop (Department of Biomaterials Engineering, College of Bioscience and Biotechnology, Research Institute of Bioscience and Biotechnology, Kangwon National University)
Jeong, Myoung Hoon (Department of Biomaterials Engineering, College of Bioscience and Biotechnology, Research Institute of Bioscience and Biotechnology, Kangwon National University)
Pyun, Yu Ryang (R&D Division, Biovan Co., Ltd.)
Lee, Hyeon Yong (Department of Biomaterials Engineering, College of Bioscience and Biotechnology, Research Institute of Bioscience and Biotechnology, Kangwon National University)
Publication Information
Food Engineering Progress / v.13, no.3, 2009 , pp. 183-189 More about this Journal
Abstract
Lactobacillus sakei B2-16 producing high level of $\gamma$-amino butyric acid (GABA) was previously isolated from Korean traditional fermented food, Kimchi. L. sakei B2-16 converted 99.3% of mono sodium glutamate (MSG) to GABA in Lactobacilli MRS broth supplemented with 1% MSG. In order to enhance the production of GABA by L. sakei B2-16, growth parameters such as media components and concentrations of major components were evaluated. The maximum GABA concentration was obtained by a modified rice germ extract broth containing 4%(w/v) sucrose and 1%(w/v) yeast extract. L. sakei B2-16 converted 100% of MSG to GABA in modified rice germ extract broth supplemented with 7% MSG.
Keywords
$\gamma$-amino butyric acid (GABA); Lactobacillus sakei; rice germ extract;
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