유산균주량 및 배양물질 종류가 차 기능성성분 γ-Aminobutyric Acid생성량에 미치는 영향

• 영문명: The Effects of Various Lactic Acid Bacteria Culture and Their Energy Source on γ-Aminobutyric Acid Production of Tea Functional Component
• 발행기관: 한국차학회
• 저자명: 박장현(Jang Hyun Park) 남승희(Seung Hee Nam) 송장훈(Jang Hoon Song) 조영식(Young Sik Cho) 임순희(Sun Hee Yim) 최장전(Jang Jeon Choi) 이한찬(Han Chan Lee)
• 간행물 정보: 『한국차학회지』제17권 제4호, 95~99쪽, 전체 5쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2011.12.31

영문 초록

The GABA (γ-aminobutyric acid) content was investigated on various lactic acid bacteria and their concentration, culturing periods and energy source. Among lactic acid bacteria, Lactobacillus brevis produced 1.37-1.8 folds higher amount of GABA content by 1.8-2.0% microbial culture application. All five strains showed the increased GABA content during long culturing periods, but increased steadily GABA content at 7 days after culture. The GABA content was increased with low Lactobacillus brevis and low glutamic acid concentration and with high Lactobacillus brevis and high glutamic acid concentration. In addition, GABA content was rapidly increased by culture at 7 days after culture, but little increased for 10 days, regardless of Lactobacillus brevis and/or glutamic acid concentration. Higher amino acid powder as culture additives, showed increased GABA content. The GABA content was the highest with 475 mg 100 g-1 at 21 days after culture with Lactobacillus brevis 2% and amino acid powder 14.5% and GABA content was increased from 21 days but decreased from 28 days, regardless of concentrations of Lactobacillus brevis and amino acid powder.

목차

서 론

재료 및 방법

결과 및 고찰

적 요

키워드

γ-aminobutyric acid, culture source, lactic acid bacteria, favorite quality