Development of Cereal Product Containing gamma-Aminobutyric Acid Producing Lactic Acid Bacteria Using Electrostatic Spray Technology
2017
Jeong, J.H., Chungbuk National University, Daejeon, Republic of Korea | An, D.K., Chungbuk National University, Daejeon, Republic of Korea | Kim, D.K., Chungbuk National University, Daejeon, Republic of Korea | Kim, K.Y., Chungbuk National University, Daejeon, Republic of Korea
This study was carried out to investigate the production of γ-aminobutyric acid (GABA) by lactic acid bacteria and to manufacture GABA using rice bran extract-based optimum medium. Electrostatic spraying technology was used to add GABA into the cereals. The isolated Lactobacillus brevis CFM11 produced the highest GABA production up to a concentration of 2,002.93 μg/mL when cultivated in MRS broth containing 0.8% monosodium glutamate (MSG). The production level of GABA was 585.80 μg/mL in rice bran extract containing 0.4% MSG, 2% sucrose, 1% skim milk, and 0.2% magnesium sulfate. After electrostatic spraying of the cultured suspension onto rice, GABA concentration reached 228.10 μg/g while untreated rice reached 32.23 μg/g. These results demonstrate that rice bran extract can be an economic commercial medium for GABA production as a substitute for MRS broth. This study demonstrates the novel application of electrostatic spraying of GABA into cereal products for the first time.
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