γ-Aminobutyric Acid 생산 유산균을 이용한 기능성 발효 두유 제조

• 영문명: Production of Functional Fermented Soymilk by γ-Aminobutyric Acid Producing Lactic Acid Bacteria
• 발행기관: 한국유산균프로바이오틱스학회
• 저자명: 한민희(Min-Hui Han) 양정모(Jeong-Mo Yang) 주영철(Young-Chul Joo) 문기성(Gi-Seong Moon)
• 간행물 정보: 『Current Topics in Lactic Acid Bacteria and Probiotics』Current Topics in Lactic Acid Bacteria and Probiotics 5권 2호, 59~64쪽, 전체 6쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2019.12.30

영문 초록

Soymilk has been substituted for milk for people who are suffering from lactoseintolerance. In this study γ-aminobutyric acid (GABA) producing lactic acid bacterium, Lactobacillus plantarum LP2, was applied to ferment soymilk for improving its functionality. GABA production was proved in MRS broth supplemented 3% monosodium glutamate (MSG) and soymilk including 10% (w/v) soymilk powder and 5%(w/v) fructooligosaccharide where L. plantarum LP2 was applied. In addition to the soymilk, isolated soy protein (ISP), which was enzyme-treated, was added to it for improving the content of free amino acids including glutamic acid. L. plantarum LP2 was well grown and produced GABA in the soymilk medium.

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감사의 글

키워드

soymilk GABA Lactobacillus plantarum glutamic acid fermentation