쌀 함유 산양발효유의 유산균에 의한 GABA생산


Production of γ-Aminobutyric Acid (GABA) by Lactic Acid Bacteria in Goat Fermented Milk Added with Rice

우광태, 김완섭

피인용수 : 0(자료제공 : 네이버학술정보)



γ-Aminobutyric acid (GABA) is present in many vegetables and fruits, but not in dairy products. GABA is known to be beneficial for preventing neurological disorders and hypertension. The objective of this study was to measure the physicochemical changes, number of lactic acid bacteria, and GABA content in fermented goat milk containing rice (1%). The levels of pH and titratable acidity (TA) in each test samples were found to be pH 4.4∼4.5 and 0.74∼0.8%, respectively. The number of viable lactic acid bacteria between test samples ranged from 8.63 to 8.95 Log CFU/ml. Therefore, pH, TA, and number of viable cells in each test sample had no difference. Furthermore, the Lactobacillus delbrueckii subsp. bulgaricus SP5 (Lb. bulgaricus SP5) showed the highest GABA production in goat milk containing rice. Its maximum GABA yield was 3.4 mg/100 mL. The results suggest that GABA contents of fermented goat milk containing rice can be enriched using Lb. bulgaricus SP5.


 Ⅰ. 서론
 Ⅱ. 재료 및 방법
  1. 재료 및 균주
  2. 발효유의 제조
  3. pH측정
  4. 산도측정
  5. 유산균수 측정
  6. GABA 의 정량분석
  7. 통계분석
 Ⅲ. 결과 및 고찰
 Ⅳ. 요약


  • 우광태 Kwang-Tae Woo. 한경대학교 동물생명환경과학과
  • 김완섭 Woan-Sub Kim. 한경대학교 동물생명환경과학과


자료제공 : 네이버학술정보

    함께 이용한 논문

      ※ 기관로그인 시 무료 이용이 가능합니다.

      • 4,000원

      0개의 논문이 장바구니에 담겼습니다.