IDENTIFICATION OF A KIMCHI LACTIC ACID BACTERIUM WITH A HIGH GABA PRODUCING CAPACITY AND EFFECTS OF

来源 :第十四届世界食品科技大会 | 被引量 : 0次 | 上传用户：ayahaha

【摘要】

：

【作者】

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Mi-Ok Bae Jae-Hwan Seok Ki-Bum Park Myung Ki Lee Youn-Soo Cha Suk-Heung Oh

【机构】

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Department of Food & Bioteclnology, Woosuk University,Jeoniu, 565-701, KOREA, SOUTH

【出处】

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第十四届世界食品科技大会

【发表日期】

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2008年1期

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　　Lactobacillus sp.strain OPK 2-59,which has 79.6 mg/L/h of γ-aminobutyric acid (GABA) productivity,was isolated from Kimchi,a traditional fermented food in Korea.Characterization of the biochemical features and the 16S rDNA sequence of the strain resulted in the identification of the Lactobacillus sp.OPK 2-59.Cell extracts of the L.sp.OPK 2-59 showed glutamate decarboxylase (GAD) activity,for which the optimum pH and temperature were 5.5 and 30 ℃,respectively.

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IDENTIFICATION OF A KIMCHI LACTIC ACID BACTERIUM WITH A HIGH GABA PRODUCING CAPACITY AND EFFECTS OF

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