Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 22, Issue 3, Pages 751-755Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-013-0141-6
Keywords
gamma-aminobutyric acid; co-fermentation; Lactobacillus brevis; Lactobaillus sakei; skim milk
Categories
Ask authors/readers for more resources
gamma-Aminobutyric acid (GABA)-producing Lactobacillus brevis 877G strain isolated from traditional Korean fermented food, kimchi, produced 18.94 mM GABA under 59.13 mM L-monosodium glutamate (MSG). Also, skim milk co-fermented with Lb. brevis 877G as a GABA producer and Lactobacillus sakei 795 as a protease producer resulted in a significant increase in GABA production (22.51 mM) with 29.57 mM MSG. The results indicate that Lb. brevis 877G itself and skim milk cofermented with Lb. brevis 877G and Lb. sakei 795 could be developed to be a useful starter for functional fermented food and dairy food product fortified in GABA.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available