옻나무 추출물의 효모-젖산균 혼합발효를 통한 고농도 γ-aminobutyric acid 생산
Higher production of γ-aminobutyric acid in Toxicodendron vernicifluum extract by co-fermentation using yeast and lactic acid bacteria
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Toxicodendron vernicifluum extract (TVE) was co-fermented by Saccharomyces cerevisiae and Lactobacillus plantarum EJ2014 to produce higher content of gamma-aminobutyric acid (GABA). The TVE was cultured at 30℃ for 2 days under static conditions with sucrose 5%, yeast extract 1%, and Saccharomyces cerevisiae starter 1%. The second lactic acid fermentation after the primary first yeast fermentation was performed at 30℃ for 7 days after adding monosodium L-glutamate (MSG) 2.5%, lactose 2.5% and lactic acid bacteria (LAB) starter 1%. The first fermented TVE showed pH 4.6, 0.1% acidity and viable cell counts of S. cerevisiae 7.63 log CFU/mL. After the second fermentation, co-fermented TVE showed pH 4.64, 0.68% acidity, and viable cell count of L. plantarum EJ2014 7.68 log CFU/mL. During the co-fermentation with S. cerevisiae and L. plantarum EJ2014, the MSG was completely converted, yielding 2.5% GABA. Conclusively, co-fermentation of TVE was successfully performed with S. cerevisiae and L. plantarum EJ2014, resulting in a higher production of GABA and probiotics. The final fermented TVE could be utilized as a multi-functional ingredient in food and bio-industries.
Abstract
Toxicodendron vernicifluum extract (TVE) was co-fermented by Saccharomyces cerevisiae and Lactobacillus plantarum EJ2014 to produce higher content of gamma-aminobutyric acid (GABA). The TVE was cultured at 30℃ for 2 days under static conditions with sucrose 5%, yeast extract 1%, and Saccharomyces cerevisiae starter 1%. The second lactic acid fermentation after the primary first yeast fermentation was performed at 30℃ for 7 days after adding monosodium L-glutamate (MSG) 2.5%, lactose 2.5% and lactic acid bacteria (LAB) starter 1%. The first fermented TVE showed pH 4.6, 0.1% acidity and viable cell counts of S. cerevisiae 7.63 log CFU/mL. After the second fermentation, co-fermented TVE showed pH 4.64, 0.68% acidity, and viable cell count of L. plantarum EJ2014 7.68 log CFU/mL. During the co-fermentation with S. cerevisiae and L. plantarum EJ2014, the MSG was completely converted, yielding 2.5% GABA. Conclusively, co-fermentation of TVE was successfully performed with S. cerevisiae and L. plantarum EJ2014, resulting in a higher production of GABA and probiotics. The final fermented TVE could be utilized as a multi-functional ingredient in food and bio-industries.
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