Production of high γ-aminobutyric acid (GABA) sour kimchi using lactic acid bacteria isolated from Mukeunjee kimchi

Seung Yong Cho; Min Jung Park; Ki Myong Kim; Jee Hoon Ryu; Hyun Jin Park

doi:10.1007/s10068-011-0057-y

Production of high γ-aminobutyric acid (GABA) sour kimchi using lactic acid bacteria isolated from Mukeunjee kimchi

Seung Yong Cho, Min Jung Park, Ki Myong Kim, Jee Hoon Ryu, Hyun Jin Park

Research output: Contribution to journal › Article › peer-review

46 Citations (Scopus)

Abstract

A sour kimchi product with an elevated amount of γ-aminobutyric acid (GABA) was produced using starter lactic acid bacteria (LAB) for mukeunjee kimchi fermentation. The starter LAB were screened and isolated from the commercial mukeunjee kimchi product that showed the highest GABA content and was identified as Lactobacillus buchneri. The maximum GABA production of L. buchneri in MRS media was 5.83 mg/mL at pH 4.2 and the addition of 3% NaCl did not significantly (p>0.05) changed GABA production of L. buchneri. The amount of GABA in L. buchneri-inoculated sour kimchi was 61.65 mg/100 g, which represented about 8 times higher than the L. buchneri uninoculated kimchi (control kimchi). A sensory evaluation test of L. buchneri-inoculated sour kimchi and control kimchi showed that the L. buchneri inoculation may produce more sour kimchi than control kimchi, but there was no difference in the general acceptance between the 2 kimchi products (p>0.05).

Original language	English
Pages (from-to)	403-408
Number of pages	6
Journal	Food Science and Biotechnology
Volume	20
Issue number	2
DOIs	https://doi.org/10.1007/s10068-011-0057-y
Publication status	Published - 2011 Apr

Bibliographical note

Funding Information:
support of the Cooperative Research Program for Agricultural Science & Technology Development (Project No. PJ007174), Rural Development Administration, Republic of Korea.

Keywords

Lactic acid bacteria
Lactobacillus buchneri
Sour kimchi
γ-aminobutyric acid

ASJC Scopus subject areas

Biotechnology
Food Science
Applied Microbiology and Biotechnology

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10.1007/s10068-011-0057-y

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title = "Production of high γ-aminobutyric acid (GABA) sour kimchi using lactic acid bacteria isolated from Mukeunjee kimchi",

abstract = "A sour kimchi product with an elevated amount of γ-aminobutyric acid (GABA) was produced using starter lactic acid bacteria (LAB) for mukeunjee kimchi fermentation. The starter LAB were screened and isolated from the commercial mukeunjee kimchi product that showed the highest GABA content and was identified as Lactobacillus buchneri. The maximum GABA production of L. buchneri in MRS media was 5.83 mg/mL at pH 4.2 and the addition of 3% NaCl did not significantly (p>0.05) changed GABA production of L. buchneri. The amount of GABA in L. buchneri-inoculated sour kimchi was 61.65 mg/100 g, which represented about 8 times higher than the L. buchneri uninoculated kimchi (control kimchi). A sensory evaluation test of L. buchneri-inoculated sour kimchi and control kimchi showed that the L. buchneri inoculation may produce more sour kimchi than control kimchi, but there was no difference in the general acceptance between the 2 kimchi products (p>0.05).",

keywords = "Lactic acid bacteria, Lactobacillus buchneri, Sour kimchi, γ-aminobutyric acid",

author = "Cho, {Seung Yong} and Park, {Min Jung} and Kim, {Ki Myong} and Ryu, {Jee Hoon} and Park, {Hyun Jin}",

note = "Funding Information: support of the Cooperative Research Program for Agricultural Science & Technology Development (Project No. PJ007174), Rural Development Administration, Republic of Korea.",

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AU - Cho, Seung Yong

AU - Park, Min Jung

AU - Kim, Ki Myong

AU - Ryu, Jee Hoon

AU - Park, Hyun Jin

N1 - Funding Information: support of the Cooperative Research Program for Agricultural Science & Technology Development (Project No. PJ007174), Rural Development Administration, Republic of Korea.

PY - 2011/4

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N2 - A sour kimchi product with an elevated amount of γ-aminobutyric acid (GABA) was produced using starter lactic acid bacteria (LAB) for mukeunjee kimchi fermentation. The starter LAB were screened and isolated from the commercial mukeunjee kimchi product that showed the highest GABA content and was identified as Lactobacillus buchneri. The maximum GABA production of L. buchneri in MRS media was 5.83 mg/mL at pH 4.2 and the addition of 3% NaCl did not significantly (p>0.05) changed GABA production of L. buchneri. The amount of GABA in L. buchneri-inoculated sour kimchi was 61.65 mg/100 g, which represented about 8 times higher than the L. buchneri uninoculated kimchi (control kimchi). A sensory evaluation test of L. buchneri-inoculated sour kimchi and control kimchi showed that the L. buchneri inoculation may produce more sour kimchi than control kimchi, but there was no difference in the general acceptance between the 2 kimchi products (p>0.05).

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Production of high γ-aminobutyric acid (GABA) sour kimchi using lactic acid bacteria isolated from Mukeunjee kimchi

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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