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Production of gamma-aminobutyric acid in black raspberry juice during fermentation by Lactobacillus brevis GABA100

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dc.contributor.authorKim, Ja Young-
dc.contributor.authorLee, Moo Young-
dc.contributor.authorJi, Geun Eog-
dc.contributor.authorLee, Yeon Sook-
dc.contributor.authorHwang, Keum Taek-
dc.creator황금택-
dc.date.accessioned2013-10-18T00:31:14Z-
dc.date.available2013-10-18T00:31:14Z-
dc.date.issued2009-03-15-
dc.identifier.citationInternational Journal of Food Microbiology Vol.130 No.1, pp. 12-16-
dc.identifier.issn0168-1605-
dc.identifier.urihttp://hdl.handle.net/10371/83698-
dc.description.abstractBlack raspberry juice was fermented to produce gamma-aminobutyric acid (GABA) using lactic acid bacteria (Lactobacillus brevis GABA 100) at different temperatures (25, 30, or 37 degrees C) and pHs (3.5, 4, 4.5, 5, 5.5, or 6) for 15 days. Concentrations of GABA in the juices were determined during fermentation using HPLC. GABA was produced continuously even if the viable bacterial counts markedly decreased. The fermentation at 30 degrees C generally showed higher production of GABA in the juices than those at 25 and 37 degrees C. The GABA in the juices fermented at 30 degrees C reached the maximum levels on the 12th day. The juices fermented at lower pH and lower temperature showed a lower degradation of monomeric anthocyanins. The results suggest that black raspberry juice can be GABA enriched using lactic acid bacteria.en
dc.description.sponsorshipThis work was supported by the Korean Ministry for Health, Welfare, and Family Affairs (grant no. A080664). Professor Joe M.Regenstein (Cornell University) is acknowledged for his editorial assistance.-
dc.language.isoenen
dc.publisherElsevier B.V.en
dc.subject복합학en
dc.subjectγ-Aminobutyric acid-
dc.subjectBlack raspberry juice-
dc.subjectFermentation-
dc.subjectGABA-
dc.subjectLactobacillus brevis-
dc.titleProduction of gamma-aminobutyric acid in black raspberry juice during fermentation by Lactobacillus brevis GABA100en
dc.typeArticle-
dc.author.alternative김자영-
dc.author.alternative이무영-
dc.author.alternative지근억-
dc.author.alternative이연숙-
dc.author.alternative황금택-
dc.identifier.doi10.1016/j.ijfoodmicro.2008.12.028-
dc.citation.journaltitleInternational Journal of Food Microbiology-
dc.description.srndOAIID:oai:osos.snu.ac.kr:snu2009-01/102/0000050589/1-
dc.description.srndSEQ:1-
dc.description.srndPERF_CD:SNU2009-01-
dc.description.srndEVAL_ITEM_CD:102-
dc.description.srndUSER_ID:0000050589-
dc.description.srndADJUST_YN:Y-
dc.description.srndEMP_ID:A077289-
dc.description.srndDEPT_CD:352-
dc.description.srndCITE_RATE:3.011-
dc.description.srndFILENAME:첨부된 내역이 없습니다.-
dc.description.srndDEPT_NM:식품영양학과-
dc.description.srndEMAIL:keum@snu.ac.kr-
dc.description.srndSCOPUS_YN:Y-
dc.description.srndCONFIRM:Y-
dc.identifier.srnd2009-01/102/0000050589/1-
Appears in Collections:
College of Human Ecology (생활과학대학)Dept. of Food and Nutrition (식품영양학과)Journal Papers (저널논문_식품영양학과)
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