Gamma-aminobutyric acid (GABA) is a functional component with physiological activity that helps to protect the liver from blood pressure reduction and alcohol damage, and is known to be widely distributed in various vegetables and fruits. In this study, a fermented rice syrup with enhanced GABA content was developed. The improved syrup was prepared by adding monosodium glutamate (MSG) to saccharified rice and using a complex of three types of lactic acid bacteria (Lactobacillus brevis, Lactobacillus plantarum, Leuconostoc mesenteroides ) with excellent GABA production ability. The physicochemical changes of the fermented rice syrup were measured, and the final pH of the product was 4.7 with a total water-soluble solid content of 22.1 °Brix. Of the dissolved solids, glucose (39.6 mg/mL) and maltose (12.7 mg/mL) were the main components, and it was confirmed that all MSG was converted to GABA. From the experiment, it was established that the rice syrup obtained from secondary fermentation of saccharified rice is suitable as a beverage base. The fermented saccharified rice syrup was differentiated from conventional rice fermented products which typically use yeast and acetic acid bacteria in the production process. The enhanced fermented rice syrup produced in this study was made using lactic acid bacteria in the fermentation and saccharified rice.

Abstract
서 론
재료 및 방법
    균주 및 시약
    실험방법
결과 및 고찰
    발효 쌀 당화액 소재의 개발 설정
    GABA 함량 분석
    유리당 함량 분석
    이화학적 특성 측정
요약
References

• 강경석(전북대학교 농축산식품융합학과) | Gyeong-Seok Kang (Department of Agricultural Convergence Technology, Jeonbuk National University)
• Inonge Noni Siziya(전북대학교 식품공학과)
• 서동호(전북대학교 농축산식품융합학과, 전북대학교 식품공학과) | Dong-Ho Seo (Department of Agricultural Convergence Technology, Jeonbuk National University, Department of Food Science and Technology, College of Agriculture and Life Sciences, Jeonbuk National University) Corresponding author