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상황버섯 자실체 추출물의 젖산발효를 통한 고농도 γ-aminobutyric acid 생산

Increased production of γ-aminobutyric acid using the extract of Phellinus linteus fruiting body by Lactobacillus plantarum KS2020

김지은|박윤호|이삼빈|조범수|임종순
한국식품저장유통학회 (The Korean Society of Food Preservation)|2022.06|Food Science and Preservation|제29권 제3호|pp. 472-481

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키워드

Lactobacillus plantarumPhellinus linteusmushroomγ-aminobutyric acidmonosodium L-glutamate
주제분류식품과학

초록

The optimal production of γ-aminobutylic acid (GABA) has been accomplished using the extract of Phellinus linteus fruiting body (PLF) and Lactobacillus plantarum KS2020. To optimize the production of GABA through lactic acid fermentation, the medium composition was optimized for the concentration of glucose, monosodium glutamate (MSG), and yeast extract. The solid content, pH, acidity of PLF extract was 1.37%, 5.85, and 0.03%, respectively. The content of the minerals Ca, Mg, K, Na, P, Fe, and Mn in the PLF extract were 3.65, 2.07, 1.95, 1.43, 0.88, 0.05, and 0.01 mg per 100 g, respectively. In case of single lactic acid fermentation with the PLF extract including 5% MSG as a precursor and 1.5% yeast extract, the pH and acidity of the fermented PLF extract were 5.96, and 0.25%, respectively, and the viable cell count was 8.56 log CFU/mL. After 9 days of stationary fermentation, MSG was converted to highly concentrated GABA. High performance liquid chromatography (HPLC) analysis revealed that, the initial content of GABA (21.18 mg/100 g) increased to 2,412.34 mg/100 g in the fermented PLF extract. In conclusion, the fermented PLF extract using L. plantarum KS2020 and MSG as a precursor can be used for the production of high-value functional food ingredients, such as GABA and probiotics.

Abstract

The optimal production of γ-aminobutylic acid (GABA) has been accomplished using the extract of Phellinus linteus fruiting body (PLF) and Lactobacillus plantarum KS2020. To optimize the production of GABA through lactic acid fermentation, the medium composition was optimized for the concentration of glucose, monosodium glutamate (MSG), and yeast extract. The solid content, pH, acidity of PLF extract was 1.37%, 5.85, and 0.03%, respectively. The content of the minerals Ca, Mg, K, Na, P, Fe, and Mn in the PLF extract were 3.65, 2.07, 1.95, 1.43, 0.88, 0.05, and 0.01 mg per 100 g, respectively. In case of single lactic acid fermentation with the PLF extract including 5% MSG as a precursor and 1.5% yeast extract, the pH and acidity of the fermented PLF extract were 5.96, and 0.25%, respectively, and the viable cell count was 8.56 log CFU/mL. After 9 days of stationary fermentation, MSG was converted to highly concentrated GABA. High performance liquid chromatography (HPLC) analysis revealed that, the initial content of GABA (21.18 mg/100 g) increased to 2,412.34 mg/100 g in the fermented PLF extract. In conclusion, the fermented PLF extract using L. plantarum KS2020 and MSG as a precursor can be used for the production of high-value functional food ingredients, such as GABA and probiotics.

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