Earticle

초록

영어

Yogurt containing high -aminobutyric acid (GABA) was developed using lactic acid bacteria and germinated brown rice. Lactobacillus acidophilus, L. plantarum, and L. brevis OPY-1 strains were inoculated into Lactobacillus MRS broth for use as yogurt starter. After treatment with 5% monosodium glutamate in MRS broth, L. brevis OPY-1 strain isolated from Kimchi produced GABA concentration of 8,003.28 nmol/mL. Starter was inoculated into fermentation substrate mixture containing germinated brown rice extract and blend of powdered whole milk and skim milk. Samples were incubated, and viable cell colonies were counted. Highest number of lactic acid bacteria was reached between 16 and 20 hr. Concentrated rice milk fermented with high GABA-producing strain contained GABA concentrations of 137.17 ug/g D.W., whereas concentrated fermented milk prepared by conventional method contained GABA of 1.29 ug/g D.W. Sensory evaluation panelists gave favorable ratings to fermented rice milk containing high GABA concentration.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Park, Ki-Bum [ Department of Life Science and Technology, Graduate School, Woosuk University ]
• Oh, Suk-Heung [ Department of Medicinal Biotechnology, Woosuk University ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664