γ-Aminobutyric acid (GABA)-containing salt was prepared by crystallization of a mixture of salt water from deep sea and fermentation broth by lactic acid bacteria that contained GABA converted from glutamic acid. Salt from deep sea water has a lower sodium content but higher calcium, potassium and magnesium contents than commercial salt. Instead of monosodium glutamate (MSG), glutamic acid was used for solving the residual MSG problem. Fermentation by a lactic acid bacterium converted 90% of added glutamic acid (5%, w/v) to GABA, and continuous production of colorless fermentation broth containing more than 3% (w/v) GABA was achieved by using an activated carbon. Mixtures of salt water and fermentation broths with various GABA concentrations were co-crystallized and the GABA content was analyzed. This analysis showed that more than 90% of GABA from broth was adsorbed to salt. The appearance and surface of this prepared GABA-containing salt were examined with an image analyzer and scanning electron microscope. No difference was found with commercial sun-dried salt and no separated particles were detected, which indicates that the co-crystallization process used is suitable for the production of GABAcontaining salt.

서 론
 재료 및 방법
  발효 균주
  염도의 측정
  미네랄 함량 측정
  산업용 배지
  발효에 의한 GABA생산
  배양액 중 GABA 함량 분석
  소금의 GABA함량 분석
  발효액의 탈색 및 색도 측정
  결정화에 의한 GABA함유 소금의 제조
  형태관찰
  통계처리
 결과 및 고찰
  GABA 함유 배양액의 제조
  발효액의 탈색
  결정화에 의한 GABA 함유 소금의 제조
  소금의 GABA 함량
  해양 심층수 유래 염수
  염수의 미네랄 함량
  형태관찰
 요 약
 References

• 최부영(서원대학교 제약공학과) | Bu-Young Choi
• 조석철(서원대학교 식품공학과) | Seok-Cheol Cho Corresponding author