• Title/Summary/Keyword: Υ-aminobutyric acid(GABA)

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Isolation and Identification of Lactobacillus sp. Produced r-Aminobutyric Acid(GABA) from Traditional Salt Fermented Anchovy (멸치 젓갈로부터 r-Aminobutyric Acid(GABA)를 생성하는 Lactobacillus 속의 분리.동정)

  • 전재호;김현대;이홍수;류병호
    • The Korean Journal of Food And Nutrition
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    • v.17 no.1
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    • pp.72-79
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    • 2004

  • 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.

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