Journal of Dairy Science and Biotechnology
- Volume 31 Issue 2
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- Pages.143-152
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- 2013
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- 2733-4554(pISSN)
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- 2733-4562(eISSN)
Physiological Characteristics and GABA Production of Lactobacillus plantarum K74 isolated from Kimchi
김치에서 분리한 Lactobacillus plantarum K74의 GABA 생산 및 생리적 특성
- Park, Sun-Young (Korea Food Research Institute) ;
- Shim, Hye-Young (Korea Food Research Institute) ;
- Kim, Kee-Sung (Korea Food Research Institute) ;
- Lim, Sang-Dong (Korea Food Research Institute)
- Received : 2013.09.09
- Accepted : 2013.10.30
- Published : 2013.11.30
Abstract
Aminobutyric acid (GABA), a major inhibitory neurotransmitter in the central nervous system of animals, has several physiological effects including anti-hypertensive, diuretic, tranquilizing, and anti-stress properties, in humans. The purpose of this study was to investigate Lactobacillus plantarum K74, which was isolated from kimchi and selected as a strain with a high ability to produce GABA, to develop a new starter culture for fermented milk production. L. plantarum K74 produced
본 연구는 김치로부터 GABA 생성능이 우수한 젖산균을 분리 및 동정하고, 이 균주의 생리적 특성을 규명하여 상업적으로의 이용가능성을 검토하고자 실시하였다. 이를 위해 MSG 2%가 첨가된 MRS broth에