Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Study of γ-Amino Butyric Acid (GABA) Production by Lactobacillus sakei B2-16

Lactobacillus sakei B2-16에 의한 γ-amino butyric acid(GABA)의 생산에 관한 연구

  • 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)
  • 국무창 ((주)바이오벤 연구개발팀) ;
  • 조석철 (경희대학교 피부생명공학센터) ;
  • 최찬익 (이화여자대학교 식품공학과) ;
  • 박훈 (선문대학교 식품과학과) ;
  • 김승섭 (강원대학교 BT 특성화대학 생물소재공학전공.생명공학연구소) ;
  • 정명훈 (강원대학교 BT 특성화대학 생물소재공학전공.생명공학연구소) ;
  • 변유량 ((주)바이오벤 연구개발팀) ;
  • 이현용 (강원대학교 BT 특성화대학 생물소재공학전공.생명공학연구소)
  • Received : 2009.03.27
  • Accepted : 2009.07.29
  • Published : 2009.08.31
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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.

혈압저하작용, 이뇨기능 등의 다양한 생리활성을 나타내는 $\gamma$-amino butyric acid(GABA)를 고농도로 생산하는 유산균인 Lactobacillus sakei B2-16을 이용하여 GABA의 산업적 생산 배지를 연구하였다. L. sakei B2-16의 최적 상용 배지는 Lactobacilli MRS 배지였으며, Lactobacilli MRS 배지에 1% mono sodium glutamate(MSG)를 첨가하고, L. sakei B2-16을 배양했을때 MSG의 99.3% 는 GABA로 전환되었다. MRS 배지를 기본으로 최적 배지조성을 검토한 결과, 탄소원으로 4% sucrose와 질소원으로 1% yeast extract를 첨가하였을 때 균체 증식과 GABA 생산량이 가장 우수하였다. 산업적 배지를 확립하기 위하여 미배아를 온수 추출하여 얻은 추출액 배지에 L. sakei B2-16을 배양한 결과, 7%의 MSG를 100% GABA로 전환시켰으며, 미배아 추출액을 이용한 배지는 산업적 생산용 배지로의 응용이 기대된다.

Keywords

Acknowledgement

Supported by : 중소기업청

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