GABA 함량이 증진된 발효된 유산균 쌀 발효액 제조
(주)코리아스칼라
- 최초 등록일
- 2023.06.19
- 최종 저작일
- 2020.12
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서지정보
ㆍ발행기관 : 한국유산균학회
ㆍ수록지정보 : Current Topic in Lactic Acid Bacteria and Probiotics / 6권 / 2호
ㆍ저자명 : 강경석, Inonge Noni Siziya, 서동호
목차
Abstract
서 론
재료 및 방법
균주 및 시약
실험방법
결과 및 고찰
발효 쌀 당화액 소재의 개발 설정
GABA 함량 분석
유리당 함량 분석
이화학적 특성 측정
요약
References
영어 초록
Gamma-aminobutyric acid (GABA) is a functional component with physiological activity that helps to protect the liver from blood pressure reduction and alcohol damage, and is known to be widely distributed in various vegetables and fruits. In this study, a fermented rice syrup with enhanced GABA content was developed. The improved syrup was prepared by adding monosodium glutamate (MSG) to saccharified rice and using a complex of three types of lactic acid bacteria (Lactobacillus brevis, Lactobacillus plantarum, Leuconostoc mesenteroides ) with excellent GABA production ability. The physicochemical changes of the fermented rice syrup were measured, and the final pH of the product was 4.7 with a total water-soluble solid content of 22.1 °Brix. Of the dissolved solids, glucose (39.6 mg/mL) and maltose (12.7 mg/mL) were the main components, and it was confirmed that all MSG was converted to GABA. From the experiment, it was established that the rice syrup obtained from secondary fermentation of saccharified rice is suitable as a beverage base. The fermented saccharified rice syrup was differentiated from conventional rice fermented products which typically use yeast and acetic acid bacteria in the production process. The enhanced fermented rice syrup produced in this study was made using lactic acid bacteria in the fermentation and saccharified rice.
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