This study investigated the potential of L. plantarum Y7 isolated from kimchi, a Korean traditional fermented food for manufacturing GABA itself and GABA-rich fermented food. L. plantarum Y7 was screened by genetic analysis of the glutamate decarboxylase gene and the production analysis of GABA, res...
This study investigated the potential of L. plantarum Y7 isolated from kimchi, a Korean traditional fermented food for manufacturing GABA itself and GABA-rich fermented food. L. plantarum Y7 was screened by genetic analysis of the glutamate decarboxylase gene and the production analysis of GABA, resulting in (375.3) μg/mL GABA after 48 h of cultivation in MRS medium containing 50 mM MSG. In order to increase GABA production by L. plantarum Y7, The effects of culture conditions, including temperature, carbon and nitrogen sources, L-monosodium glutamate (MSG), and initial pH on gamma-aminobutyric acid (GABA) production was evaluated via one-factor-at-a-time optimization strategy. As the results, 2% fructose, 2% peptone and 175 mM MSG were determined to produce 4856.9 μg/mL GABA in modified MRS medium with MSG at 37°C and pH 6.5. In reconstituted skim milk, L. plantarum Y7, S. thermophilus and L. bulgaricus were used as the culture starters. The experiment was performed under the culture condition, including temperature, coculturing, MSG and PLP. As a result, GABA produced by L. plantarum Y7 is 16.1 μg/mL under the condition of 25 mM MSG, 30°C, and pH 6.8. The antibiotic resistance of L. plantarum Y7 was investigated for use in food industry. In disk diffusion method, L. plantarum Y7 is determined to have streptomycin resistance. Based on the result from PCR to detect streptomycin-resistance genes in the plasmids, it was shown that L. plantarum Y7 has acquired resistance to streptomycin. Consequently, L. plantarum Y7 could be potentially a promising strain for production of GABA itself in industry.
This study investigated the potential of L. plantarum Y7 isolated from kimchi, a Korean traditional fermented food for manufacturing GABA itself and GABA-rich fermented food. L. plantarum Y7 was screened by genetic analysis of the glutamate decarboxylase gene and the production analysis of GABA, resulting in (375.3) μg/mL GABA after 48 h of cultivation in MRS medium containing 50 mM MSG. In order to increase GABA production by L. plantarum Y7, The effects of culture conditions, including temperature, carbon and nitrogen sources, L-monosodium glutamate (MSG), and initial pH on gamma-aminobutyric acid (GABA) production was evaluated via one-factor-at-a-time optimization strategy. As the results, 2% fructose, 2% peptone and 175 mM MSG were determined to produce 4856.9 μg/mL GABA in modified MRS medium with MSG at 37°C and pH 6.5. In reconstituted skim milk, L. plantarum Y7, S. thermophilus and L. bulgaricus were used as the culture starters. The experiment was performed under the culture condition, including temperature, coculturing, MSG and PLP. As a result, GABA produced by L. plantarum Y7 is 16.1 μg/mL under the condition of 25 mM MSG, 30°C, and pH 6.8. The antibiotic resistance of L. plantarum Y7 was investigated for use in food industry. In disk diffusion method, L. plantarum Y7 is determined to have streptomycin resistance. Based on the result from PCR to detect streptomycin-resistance genes in the plasmids, it was shown that L. plantarum Y7 has acquired resistance to streptomycin. Consequently, L. plantarum Y7 could be potentially a promising strain for production of GABA itself in industry.
Keyword
#최적 발효 조건 MRS 배지 환원탈지유 배지 항생제 내성 플라스미드 GABA Lactobacillus plantarum Optimization MRS medium Reconstituted skim milk Antibiotic resistance Plasmid
학위논문 정보
저자
윤용원
학위수여기관
Graduate School, Yonsei University
학위구분
국내석사
학과
Department of Biological Science and Technology
지도교수
Sung-Sik Yoon
발행연도
2020
총페이지
x, 68장
키워드
최적 발효 조건 MRS 배지 환원탈지유 배지 항생제 내성 플라스미드 GABA Lactobacillus plantarum Optimization MRS medium Reconstituted skim milk Antibiotic resistance Plasmid
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