Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Production of ${\gamma}$-Aminobutyric Acid by Lactobacillus brevis 340G Isolated from Kimchi and Its Application to Skim Milk

  • Seo, Myung-Ji (Division of Bioengineering, Incheon National University) ;
  • Lee, Ji-Yeon (Fermentation and Functionality Research Group, Korea Food Research Institute) ;
  • Nam, Young-Do (Fermentation and Functionality Research Group, Korea Food Research Institute) ;
  • Lee, So-Young (Fermentation and Functionality Research Group, Korea Food Research Institute) ;
  • Park, So-Lim (Fermentation and Functionality Research Group, Korea Food Research Institute) ;
  • Yi, Sung-Hun (Fermentation and Functionality Research Group, Korea Food Research Institute) ;
  • Lee, Mi-Hwa (Fermentation and Functionality Research Group, Korea Food Research Institute) ;
  • Roh, Seong Woon (Jeju Center and Division of Life Science, Korea Basic Science Institute) ;
  • Choi, Hak-Jong (Emerging Technology Research Group, World Institute of Kimchi) ;
  • Lim, Seong-Il (Fermentation and Functionality Research Group, Korea Food Research Institute)
  • Received : 2013.08.26
  • Accepted : 2013.11.13
  • Published : 2013.11.30
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Abstract

The Lactobacillus brevis 340G strain isolated from traditional Korean fermented food (kimchi) produced 15.50 mM of ${\gamma}$-aminobutyric acid (GABA) after 48 h of cultivation in MRS media containing 1% L-monosodium glutamate (MSG). The culture conditions of Lb. brevis 340G were optimized for GABA production. Lb. brevis 340G was cultivated at $30^{\circ}C$ in optimized MRS media containing 3% sucrose and 2% yeast extract with 3% MSG, resulting in maximum GABA production (68.77 mM) after 54 h of cultivation. Skim milk fermented with Lb. brevis 340G produced 4.64 mM of GABA in the presence of 1% MSG. These results suggest that Lb. brevis 340G could be used as a starter for functional fermented foods and skim milk fermented with Lb. brevis 340G could be further developed to become functional dairy food fortified with GABA.

Keywords

Acknowledgement

Supported by : Incheon National University

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