Characteristics of GABA Rice Makgeolli Made by Korean Traditional Rice Wine Method of Geupchungju

신수정,; 김상욱,; 정현채,; 한기동,

doi:10.3746/jkfn.2015.44.4.573

Cited by 5 publications

(1 citation statement)

References 9 publications

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“…In the field of functional food research, foods enriched with GABA have become of primary focus [1,2]. Makgeolli, a traditional Korean alcoholic beverage obtained from fermented rice, showed a large amount of GABA content, and it has been recommended as a nutraceutical [3].…”

Section: Introductionmentioning

confidence: 99%

Response Surface Modeling for the Enrichment of Gamma‐Aminobutyric Acid with a Minimum Content of Citrinin in Monascus‐Fermented Rice

Khan

Regmi

Hasan

et al. 2019

eFood

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g-Aminobutyric Acid (GABA) is a secondary metabolite produced in Monascus-fermented food. The mycotoxin (citrinin), another major secondary metabolite, is neurotoxic to humans and thus it diminishes the social acceptability of Monascus-Fermented Rice (MFR). The study was aimed to enrich GABA content and to reduce citrinin level in MFR. Plackett-Burman experimental design and response surface methodology was used to optimize a fermentation medium for a high amount of GABA production with less amount of citrinin by Monascus purpureus Microbial Type Culture Collection and Gene Bank (MTCC) 369 under solid state fermentation (SSF). Statistically optimized nutrient parameters for MFR were lactose 0.054 g/g, alanine 2 mg/g, malt extract 37.4 mg/g, and ZnSO 4 0.3 mg/g. The yield of GABA and citrinin in optimized conditions were found to be 24 ± 0.27 mg/g and 3.3 ± 0.19 µg/g, respectively. The optimized medium parameters can be used and explored to produce high amount of GABA with low citrinin in MFR.

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Section: Introductionmentioning

confidence: 99%

Response Surface Modeling for the Enrichment of Gamma‐Aminobutyric Acid with a Minimum Content of Citrinin in Monascus‐Fermented Rice

Khan

Regmi

Hasan

et al. 2019

eFood

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Increased production of GABA in non-alcoholic Makgeolli by optimization of lactic acid fermentation using Lactobacillus plantarum

Choe¹,

Lim²,

Lee³

2019

Korean Journal of Food Preservation

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Lactic acid fermentation of non-alcoholic Makgeolli a traditional Korean rice wine was optimized for increased production of γ-aminobutyric acid (GABA). The Makgeolli was concentrated by vacuum evaporation at 85℃ for 30 min to yield non-alcoholic Makgeolli and sterilize the indigenous microorganisms. As a result, yeast and lactic acid bacteria were not observed in the non-alcoholic Makgeolli. The non-alcoholic Makgeolli had an unpleasant odor in the absence of glucose in lactic acid fermentation. Therefore, the non-alcoholic Makgeolli was mixed with 3% mono sodium-L-glutamate (MSG) and 1% glucose followed by fermentation with Lactobacillus plantarum EJ2014 at 30℃ for 7 days in stationary culture. During this period, the pH increased from 5.1 to 5.5 and acidity decreased from 0.41% to 0.2%. The viable cell count increased to 3.0×10 8 CFU/mL by the end of the 7 day period. The production was determined using TLC; results showed that Most of the MSG was bio-converted on within 5 days. of lactic acid fermentation. HPLC analysis confirmed GABA production 1.59%. In conclusion, non-alcoholic Makgeolli with 1% glucose and 3% MSG could produce functional rice ingredients including GABA and probiotics as well as wholesome rice products through lactic acid fermentation.

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Studies on Quality Characteristics and Biological Activities of Macaroons supplemented with GABA(γ-Aminobutyric Acid) Rice Powder and Xylose

최수영¹,

임수연²,

정우석³

et al. 2015

easdl

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Characteristics of GABA Rice Makgeolli Made by Korean Traditional Rice Wine Method of Geupchungju

Cited by 5 publications

References 9 publications

Response Surface Modeling for the Enrichment of Gamma‐Aminobutyric Acid with a Minimum Content of Citrinin in Monascus‐Fermented Rice

Response Surface Modeling for the Enrichment of Gamma‐Aminobutyric Acid with a Minimum Content of Citrinin in Monascus‐Fermented Rice

Increased production of GABA in non-alcoholic Makgeolli by optimization of lactic acid fermentation using Lactobacillus plantarum

Studies on Quality Characteristics and Biological Activities of Macaroons supplemented with GABA(γ-Aminobutyric Acid) Rice Powder and Xylose

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