ϒ-aminobutyric acid 생성 유산균을 이용한 발효수액 음료의 개발
Development of Fermented Sap Beverage using ϒ-aminobutyric acid Producing Lactic Acid Bacteria
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초록
본 연구는 여러 종류의 수액에서 lactobacillus brevis CFM20에 의한 γ-aminobutyricacid(GABA) 생산을 증가시키기 위해 수행되었다. 수액은 0.22㎛의 membrane filter로 여과하고 유산균으로 발효시켰다. 분리 된 L. brevis CFM20은 MRS 배지에서 pH 6.5, 37℃의 최적 조건에서 GABA를 276.42㎍/mL의 농도로 생산하였다. 0.8%(w/v) MSG를 함유 한 MRS 배지에서 배양된 L. brevis CFM20은1011.86㎍/mL의 농도에서 가장 높은 GABA 생산을 보였다. 0.8%(w/v) MSG와 5%(w/v) 동결건조 시킨미강추출물을 수액에 첨가하여 얻은 GABA 량은 835.409㎍/mL였다. 결론적으로 5%(w/v) 동결건조된미강추출물을 수액에 첨가하면 GABA 함량이 증가 된 발효 수액 음료를 개발 할 수 있을 것이라고 사료된다.
Abstract
This study is carried out to increase the production of γ-aminobutyricacid(GABA) byLactobacillus brevis CFM20 in several kinds of saps. The fluids of saps were filtered through0.22 ㎛ membrane filter and fermented with lactic acid bacteria. The isolated L. brevis CFM20produced GABA to the concentration of 276.42 ㎍/mL at opti mum conditions of pH 6.5, 37℃for 24 hr in MRS broth. L. brevis CFM20 cultivated in MRS broth containing 0.8%(w/v) MSGshowed the highest GABA production up to the concentration of 1011.86 ㎍/mL. Theproduction level of GABA obtained at 0.8%(w/v) MSG, with addition of 5%(w/v) freeze-driedricebran extract in the sap was 835.409 ㎍/mL. These results demonstrate that adding 5%(w/v)freeze-dried ricebran extract in sap is possible for the development of fermented sap beveragewith increased GABA content.
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