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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology 제31권 제2호
- 발행연도
- 2021.1
- 수록면
- 298 - 303 (6page)
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초록· 키워드
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Comparative genomic analysis was performed on eight species of lactic acid bacteria (LAB)? Lactococcus (L.) lactis, Lactobacillus (Lb.) plantarum, Lb. casei, Lb. brevis, Leuconostoc (Leu.) mesenteroides, Lb. fermentum, Lb. buchneri, and Lb. curvatus?to assess their glutamic acid production pathways. Glutamic acid is important for umami taste in foods. The only genes for glutamic acid production identified in the eight LAB were for conversion from glutamine in L. lactis and Leu. mesenteroides, and from glucose via citrate in L. lactis. Thus, L. lactis was considered to be potentially the best of the species for glutamic acid production. By biochemical analyses, L. lactis HY7803 was selected for glutamic acid production from among 17 L. lactis strains. Strain HY7803 produced 83.16 pmol/μl glutamic acid from glucose, and exogenous supplementation of citrate increased this to 108.42 pmol/μl. Including glutamic acid, strain HY7803 produced more of 10 free amino acids than L. lactis reference strains IL1403 and ATCC 7962 in the presence of exogenous citrate. The differences in the amino acid profiles of the strains were illuminated by principal component analysis. Our results indicate that L. lactis HY7803 may be a good starter strain for glutamic acid production.
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참고문헌 (19)
참고문헌 신청
Saima Rafiq / 2016 / Chemical Composition, Nitrogen Fractions and Amino Acids Profile of Milk from Different Animal Species / Animal Bioscience 29(7):1022~1028
Wookey N / 1979 / Wheat gluten as a protein ingredient / J. Am. Oil Chem. Soc 56:306~309
Rezac S / 2018 / Fermented foods as a dietary source of live organisms / Front. Microbiol 9:1785
Leroy F / 2004 / Lactic acid bacteria as functional starter cultures for the food fermentation industry / Trends Food Sci. Technol 15:67~78
Gänzle MG / 2015 / Lactic metabolism revisited : metabolism of lactic acid bacteria in food fermentations and food spoilage / Curr. Opin. Food Sci 2:106~117
Wookey N / 1979 / Wheat gluten as a protein ingredient / J. Am. Oil Chem. Soc 56:306~309
Rezac S / 2018 / Fermented foods as a dietary source of live organisms / Front. Microbiol 9:1785
Leroy F / 2004 / Lactic acid bacteria as functional starter cultures for the food fermentation industry / Trends Food Sci. Technol 15:67~78
Gänzle MG / 2015 / Lactic metabolism revisited : metabolism of lactic acid bacteria in food fermentations and food spoilage / Curr. Opin. Food Sci 2:106~117
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