Lactobacillus sakei B2-16에 의한 γ-amino butyric acid(GABA)의 생산에 관한 연구

국무창¹, 조석철², 최찬익³, 박훈⁴, 김승섭⁵, 정명훈⁵, 변유량¹, 이현용⁵^,^*

Study of γ-Amino Butyric Acid (GABA) Production by Lactobacillus sakei B2-16

Moo Chang Kook¹, Seok Cheol Cho², Chan Ick Cheigh³, Hoon Park⁴, Seung Seop Kim⁵, Myoung Hoon Jeong⁵, Yu Ryang Pyun¹, Hyeon Yong Lee⁵^,^*

¹(주)바이오벤 연구개발팀

²경희대학교 피부생명공학센터

³이화여자대학교 식품공학과

⁴선문대학교 식품과학과

⁵강원대학교 BT 특성화대학 생물소재공학전공·생명공학연구소

¹R&D Division, Biovan Co., Ltd.

²Skin Biotechnology Center, Kyung Hee University

³Department of Food Science and Technology, Ewha Womans University

⁴Department of Food Science, Sun Moon University

⁵Department of Biomaterials Engineering, College of Bioscience and Biotechnology, Research Institute of Bioscience and Biotechnology, Kangwon National University

^*Corresponding author: Hyeon Yong Lee. Department of Biomaterials Engineering, College of Bioscience and Biotechnology, Research Institute of Bioscience and Biotechnology, Kangwon National University, Chuncheon-si, Gangwon-do 200-701, Republic of Korea, Tel: +82-33-250-6455; Fax: E-mail: HYEONL@kangwon.ac.kr

ⓒ Copyright 2009 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Mar 27, 2009; Revised: Jul 28, 2009; Accepted: Jul 29, 2009

Published Online: Aug 31, 2009

Abatract

Lactobacillus sakei B2-16 producing high level of γ-amino butyric acid (GABA) was previously isolated from Korean traditional fermented food, Kimchi. L. sakei B2-16 converted 99.3% of mono sodium glutamate (MSG) to GABA in Lactobacilli MRS broth supplemented with 1% MSG. In order to enhance the production of GABA by L. sakei B2-16, growth parameters such as media components and concentrations of major components were evaluated. The maximum GABA concentration was obtained by a modified rice germ extract broth containing 4%(w/v) sucrose and 1%(w/v) yeast extract. L. sakei B2-16 converted 100% of MSG to GABA in modified rice germ extract broth supplemented with 7% MSG.

Keywords: γ-amino butyric acid (GABA); Lactobacillus sakei; rice germ extract