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γ-Aminobutyric Acid 생산 유산균을 이용한 기능성 발효 두유 제조
Production of Functional Fermented Soymilk by γ-Aminobutyric Acid Producing Lactic Acid Bacteria
- 한국유산균프로바이오틱스학회
- Current Topics in Lactic Acid Bacteria and Probiotics
- Current Topics in Lactic Acid Bacteria and Probiotics 5권 2호
- : KCI등재후보
- 2019.12
- 59 - 64 (6 pages)
Soymilk has been substituted for milk for people who are suffering from lactoseintolerance. In this study γ-aminobutyric acid (GABA) producing lactic acid bacterium, Lactobacillus plantarum LP2, was applied to ferment soymilk for improving its functionality. GABA production was proved in MRS broth supplemented 3% monosodium glutamate (MSG) and soymilk including 10% (w/v) soymilk powder and 5%(w/v) fructooligosaccharide where L. plantarum LP2 was applied. In addition to the soymilk, isolated soy protein (ISP), which was enzyme-treated, was added to it for improving the content of free amino acids including glutamic acid. L. plantarum LP2 was well grown and produced GABA in the soymilk medium.
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