지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2021.12
- 수록면
- 559 - 565 (7page)
- DOI
- 10.48022/mbl.2107.07010
이용수
초록· 키워드
오류제보하기
유산균 L. plantarum SGL058과 L. lactis SGL027로부터 OFAT 방법을 이용하여 탄소원 및 질소원의 종류와 농도에 대해 실험을 진행하였다. 또한 TLC 분석방법을 통해GABA 생성능력이 우수한 균주 L. plantarum SGL058과L. lactis SGL027를 선정하였다. 두 균주를 이용하여 각각5-L 발효기에서 546.7 μg/ml (L. plantarum SGL058)과404.6 μg/ml (L. lactis SGL027)의 GABA를 생산하였다. 이러한 연구결과는 유산균을 이용한 GABA 생산과정에 있어서 유용한 정보를 제공할 것으로 판단된다.
목차
등록된 정보가 없습니다.
참고문헌 (22)
참고문헌 신청
Leroy F / 2004 / Lactic acid bacteria as functional starter cultures for the food fermentation industry / Trends Food Sci. Tech 15:67~78
Diana M / 2014 / Gamma-aminobutyric acid as a bioactive compound in foods: a review / J. Funct. Foods 10:407~420
오석흥 / 2002 / 글루탐산 용액 처리에 따른 발아현미 중의 감마-아미노낙산 및 일부 아미노산 함량변화 / KSBB Journal 17(1):49~53
Clark G / 2007 / An isocratic high performance liquid chromatography method for the determination of GABA and glutamate in discrete regions of the rodent brain / J. Neurosci. Methods 160:223~230
Barla F / 2016 / The γ-aminobutyric acid-producing ability under low pH conditions of lactic acid bacteria isolated from traditional fermented foods of Ishikawa Prefecture, Japan, with a strong ability to produce ACE-inhibitory peptides / Biotechnol. Rep 10:105~110
Diana M / 2014 / Gamma-aminobutyric acid as a bioactive compound in foods: a review / J. Funct. Foods 10:407~420
오석흥 / 2002 / 글루탐산 용액 처리에 따른 발아현미 중의 감마-아미노낙산 및 일부 아미노산 함량변화 / KSBB Journal 17(1):49~53
Clark G / 2007 / An isocratic high performance liquid chromatography method for the determination of GABA and glutamate in discrete regions of the rodent brain / J. Neurosci. Methods 160:223~230
Barla F / 2016 / The γ-aminobutyric acid-producing ability under low pH conditions of lactic acid bacteria isolated from traditional fermented foods of Ishikawa Prefecture, Japan, with a strong ability to produce ACE-inhibitory peptides / Biotechnol. Rep 10:105~110
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