Ahn Jihyun, Park Jae-Yong
Department of Food Science and Nutrition, Daegu Catholic University, Gyeongbuk 38430, Korea.
Prev Nutr Food Sci. 2023 Dec 31;28(4):492-501. doi: 10.3746/pnf.2023.28.4.492.
γ-Aminobutyric acid (GABA)-producing K1501 and K1627, isolated from kimchi, exhibited the highest GABA production in 1% monosodium glutamic acid. Both strains showed high survival rates of approximately 87% in artificial gastric juice (pH 3.0) and >80% in 0.1% artificial bile salt fluid. The survival rate was approximately 28% in 0.3% artificial bile salt fluid and 0% in 0.5% artificial bile salts. Both strains showed excellent adhesion to intestinal epithelial cells (>99%). Furthermore, it was observed that growth was not inhibited at 2% salt concentration; however, it was slightly retarded at salt concentrations of 3% and 4%. Moreover, K1501 and K1627 inhibited the growth of certain species of , whose presence in kimchi fermentation is undesirable. Therefore, K1501 and K1627 have the potential to be used as starter organisms for functional GABA-rich kimchi.
从泡菜中分离出的产γ-氨基丁酸（GABA）的K1501和K1627在1%的谷氨酸钠中表现出最高的GABA产量。两株菌在人工胃液（pH 3.0）中的存活率约为87%，在0.1%的人工胆盐溶液中的存活率>80%。在0.3%的人工胆盐溶液中的存活率约为28%，在0.5%的人工胆盐中的存活率为0%。两株菌对肠道上皮细胞均表现出优异的黏附性（>99%）。此外，观察到在2%的盐浓度下生长未受抑制；然而，在3%和4%的盐浓度下生长略有迟缓。此外，K1501和K1627抑制了泡菜发酵中某些不受欢迎的微生物的生长。因此，K1501和K1627有潜力用作富含功能性GABA泡菜的发酵剂。
