To develop Gamma-aminobutyric acid(GABA)-producing probiotics we isolated GABA-producing lactic acid bacteria from kimchi. 17 strains of GABA-producing lactic acid bacteria were isolated among 703 lactic acid bacteria originated from 21 kind of kimchi. Two strains, K991 and K998, were selected with highest GABA production ability. The results of 16S rRNA gene sequence analysis, K991 and K998 were identified as Lactococcus lactis, which showed 99.93% and 99.87% similarity, respectively. When the two strains were cultivated in MRS containing 5% MSG at 30°C, GABA began to be produced after 12 hours, reaching maximum production at 40 hours(13.20 mM and 13.35 mM, respectively). In contrast, GABA production was about three times lower when MSG was not added.

Abstract
서 론
재료 및 방법
    김치로부터 유산균의 분리
    GABA를 생산하는 유산균 스크리닝
    16S rRNA 유전자 염기서열 분석을 통한 동정
    GABA 생산 유산균의 생육에 따른 GABA 생산 능력 측정
결과 및 고찰
    GABA 생산 유산균 스크리닝
    GABA 생산 유산균의 동정
    Lactococcus lactis K991과 Lactococcus lactis K998의생육에 따른 GABA 생산 능력
요약
References

• 황은영(대구가톨릭대학교 식품영양학과) | Eunyeong Hwang (Dept. of Food Science and Nutrition, Daegu Catholic University)
• 박재용(대구가톨릭대학교 식품영양학과) | Jae-Yong Park (Dept. of Food Science and Nutrition, Daegu Catholic University) Corresponding author