장염비브리오 항균활성을 위한 탱자와 매실의 추출조건 최적화

이영근,최영환,주우홍,Lee, Young-Guen,Choi, Young-Whan,Joo, Woo-Hong 한국생명과학회 2006 생명과학회지 Vol.16 No.4

비브리오식중독의 피해를 저감시키는 기능성 식품소재를 개발하기 위하여, 예비실험에서 V. parahaemolyticus균에 항균활성이 우수한 것으로 밝혀진 탱자와 매실의 최적 추출조건을 조사하였다. 먼저, 열수로 추출한 실험에서 탱자의 최적 조건은 $80{\sim}100^{\circ}C$에서 30분간, 매실의 경우 $100^{\circ}C$에서 30분간 가열 추출한 시험액의 저지환이 각각 14.8 및 16.6 mm로써, 최대의 항균활성을 나타내었다. 또한 NaOH, $K_2CO_3$ 및 $NaHCO_3$의 알칼리 식품첨가물을 첨가하여 추출한 실험에서, NaOH를 첨가한 경우 탱자의 항균활성은 증진되지 않았으나 매실의 항균활성은 다소 증진되었으며, NaOH 이외 알칼리들은 공시 식물체들의 항균활성을 감소시켰다. NaOH의 첨가농도를 단계적으로 달리하고 80, 100 및 $120^{\circ}C$에서 추출한 결과, 탱자의 경우 앞서의 열수추출 결과와 별다른 차이가 없었으나, 매실은 NaOH를 0.05N 농도로 첨가하고 $120^{\circ}C$ 에서 추출한 조건에서 저지환 직경 19.9 mm의 최대 항균활성을 나타내었다. 탱자와 매실을 주정으로 진탕추출하고 주정을 제거하여 주정추출물을 얻었다. 이 추출물에 NaOH를 단계적으로 첨가하고 $100^{\circ}C$에서 30분간 물로 재추출한 결과, 주정추출물의 항균활성은 전반적으로 물추출한 결과보다 낮고 NaOH의 첨가량이 많을수록 활성의 감소를 나내었다. 따라서 본 실험에서, 탱자의 최적추출조건은 $80{\sim}100^{\circ}C$의 열수로 30분간, 매실은 NaOH를 0.05N 농도로 첨가한 $120^{\circ}C$의 열수로 30분간 추출하는 것이 가장 효율적이라는 결론을 얻었다. The present investigation was carried out particularly to optimize the extraction process of Poncirus trifoliata and Prunus mume to develop a functional foodstuff having antibacterial activity against Vibrio parahaemolyticus. The extracts were prepared from the fruits under various conditions, and then optimum extraction conditions were decided in case maximal antibacterial activity was obtained. In extraction process by using hot water, the best antibacterial activity of Poncirus trifoliata was achieved at $80{\sim}100^{\circ}C$ for 30 min, while that of Prunus mume was achieved at $100^{\circ}C$ for 30 min, as showing 14.8 and 16.6 mm of inhibition diameter, respectively. The extraction process with addition of NaOH increased the activity of Prunus mume, but addition of $K_2CO_3$ and $NaHCO_3$ drastically decreased the activity. In the processes at high temperature up to $120^{\circ}C$ by using pressure extractor and with various concentrations of NaOH, the maximum activity was observed in the extract of Prunus mume at $120^{\circ}C$ for 30 min with 0.05 N NaOH. The fermented ethanol extract of the fruits showed less activity than those of the extracts with water and NaOH solution.

마늘의 alcohol 침지 중 휘발성 향기성분과 침출유리아미노산 함량

이영근,Lee, Young-Guen 한국생명과학회 2007 생명과학회지 Vol.17 No.2

마늘주의 산업화에 앞서 기초 자료로써 활용하고자, 마늘을 소주 등의 술에 침지하였을 때 마늘의 휘발성 기능성분과 유리아미노산이 술로 침출되는 정도 및 형태에 관하여 조사하고자, 생마늘을 20% 주정에 5주간 침지하고 매주 휘발성 향기성분과 유리아미노산들이 침출되는 양적 및 형태적 변화를 조사하였다. 마늘의 주요 유리 아미노산은 L-aspartic acid, L-glutamic acid, L-arginine, L-alanine, L- proline, L-asparagine 및 L-serine이었으며, 유리 아미노산들 모두 침지 기간의경과에 따라 침출량이 증가하였다. 또한, L-threonine, L-proline, L-valine 및 L-leucine 등의 중성아미노산들과 방향족아미노산인 tyrosine과 phenylalanine은 3주 후부터 80% 이상 침출된 반면에, 산성, 염기성 및 함황아미노산들은 5주 후에도 80% 미만이었다. 생마늘의 휘발성 향기성분은 diallyl trisulfide, diallyl disulfide, methyl allyl disulfide, 2-vinyl-4H-1,3-dithiin, 3-vinyl-3,4-dihydro-1,2-dithiin, 3,5-diethyl-1,24-trithiolane, isobutyl isothiocyanate 및 diallyl sulfide 등의 황화합물들이 주요 성분들이었다. 생마늘로부터 주정으로 침출된 휘발성 향기성분은 allyl alcohol, diallyl disulfide, 3,5-diethyl-1,2,4-trithiolane, diallyl trisulfide, 3,4-dimethoxyfuran의 5종이었으며, 침지기간의 경과에 따라 3,5-diethyl-1,2,4-trithiolane는 계속 침출량이 증가하였지만 그 외 4종은 감소하였다. 침 지기간 중 furfural, 5-methylfurfural, 5-hydroxymethylfurfural, dimethyl pyrazine, furfuryl alcohol, 3-hydroxy-2-bytanone과 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one이 새로이 생성되었으며, 침지기간의 경과에 따라 침출주에 대부분 축적되는 양상을 보였다. Free amino acids and volatile compounds of fresh garlic and its liqueur were investigated to search elution profile of those components as basic data for development of garlic liqueur. The garlic was soaked in 20% alcohol solution and then sampled every week for 5 weeks. The major free amino acids were L-aspartic acid, L-glutamic acid, L-arginine, L-alanine, L-proline, L-asparagine and L-serine. Neutral amino acids such as L-threonine, L-proline, L-valine and L-leucine, and aromatic amino acids such as tyrosine and phenylalanine were eluted over 80% of those content in fresh garlic after 3 weeks of soaking, but acidic, basic and sulfur containing amino acids were below 80% even after 5 weeks. Sulfide compounds such as diallyl trisulfide, diallyl disulfide, methyl allyl disulfide, 2-vinyl-4H-1,3-dithi in, 3-vinyl-3,4-dihydro-1,2-dithiin, 3,5-diethyl-1,24-trithiolane, isobutyl isothiocyanate and diallyl sulfide were identified as major volatile compounds of fresh garlic by using GC/MS. Among volatile compounds of fresh garlic, allyl alcohol, diallyl disulfide, 3,5-diethyl-1,2,4-trithiolane, diallyl trisulfide and 3,4-dimethoxy furan were eluted to liqueur, but those compounds except 3,5-diethyl-1,2,4-trithiolane were lowered in liqueur during soaking. Furfural, 5-methylfurfural, 5-hydroxymethylfurfural, dimethyl pyrazine, furfuryl alcohol, 3-hydroxy-2-bytanone and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyr-an-4-one were generated newly and their content increased in liqueur during soaking.

Model reaction system에서 가열조건이 acrylamide 및 기타 화합물들의 생성에 미치는 영향

이영근,Lee Young-Guen 한국생명과학회 2006 생명과학회지 Vol.16 No.2

아크릴아마이드의 형성과정에서 가열조건이 아크릴아마이드의 생성량과 아크릴아마이드 형성에 관여 또는 동반 생성하는 화합물을 조사하기 위하여, 아스파라긴과 포도당의 등량 혼합물을 125, 150, 175 및 $200^{\circ}C$에서 각각 10, 20 및 30 분간 가열하는 모델반응을 이용하였다. 가열한 반응물을 ethyl acetate 및 methanol 2종의 용매로 달리 추출하고 FFAP capillary column과 HP-5MS 5% phenyl methyl siloxane column으로 GC/MS에서 분석한 결과, 아크릴아마이드는 methanol추출물을 FFAP capillary column으로 분석한 결과에서 retention time 23.53분에서 검출되었고 최저검출한계는 4 ng 이었다. 아크릴아마이드 생성량은 $175^{\circ}C$보다. 낮은 125 및 $150^{\circ}C$에서는 온도와 가열시간을 증가시킬수록 점차 증가하여, $175^{\circ}C$에서 10분간 처리하였을 때 최대량인 $116{\mu}g/g$을 생성하였지만 175 및 $200^{\circ}C$에서는 온도 및 가열시간을 증가시킬수록 감소하는 결과를 나타내었다. 아크릴아마이드이외 반응생성물들로서, 1,3-dihydroxypropanone, 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyrane-4-one 및 5-hydroxymethylfurfural이 다량으로 검출되었으며, 또 다른 화합물인 5-methylfurfural, 2-acetylpyrrole 및 N,N-dimethylcyclohexamine 등은 소량 생성되었음을 확인하였다. The Formation of acrylamide was studied in Maillard model reaction systems based on asparagine-glucose. The mixture of asparagine and glucose in equal molar ratio, and then heated at 125, 150, 175 and $200^{\circ}C$ for 10, 20 and 30 minute, respectively. The reaction products were extracted with ethyl acetate and methanol, and then isolated and detected on FFAP capillary column and HP-5MS 5% phenyl methyl siloxane column by using GC/MS. Acrylamide was detected only from methanol extracts and on FFAP capillary column, at retention time 23.53 min., and the detection limit was 4.6 ng. Acrylamide content mainly increased with increasing temperature and processing time till $175^{\circ}C$, therefore, maximal acrylamide formation occurred at $175^{\circ}C$ for 10 minute ($116{\mu}g/g$), while, above $175^{\circ}C$, higher temperatures or prolonged processing times caused a decrease of acrylamide levels, finally disappeared at $200^{\circ}C$ for 30 minute. Three major compounds were identified as 1,3-dihydroxypropanone, 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyrane-4-one and 5-hydroxymethylfurfural, and three minor compounds also as 5-methylfurfural, 2-acetylpyrrole and N,N-dimethylcyclohexamine, from ethyl acetate or methanol extracts on FFAP or HP-5MS capillary column.

Spectrophotometer 및 HPLC에 의한 식용달팽이의 황산콘드로이틴 분석

이영근(Young-Guen Lee),강정미(Jung-Mi Kang) 한국식품영양과학회 1994 한국식품영양과학회지 Vol.23 No.6

식용달팽이 (Achatina fulica Bowdich)의 황산콘드로이틴 함량을 분석하기 위하여, 단백질잔기를 제거하기 위한 알칼리가수분해의 적정조건 및 chondroitinase ABC의 적정농도를 조사하고, spectrophotometer와 HPLC를 이용하여 정량한 결과, 황산콘드로이틴을 유리시키기 위한 알칼리처리의 적정비율은 황산콘드로이틴 1㎎당 NaOH 125μ㏖, 적정한 반응온도는 80℃이고, 과잉의 알칼리는 정량결과를 감소시켰다. 황산콘드로이틴을 불포화이당류로 분해시키기 위한 chondroitinase ABC의 적정역가는 황산콘드로이틴 50㎍당 0.15unit이며, 이러한 적정조건에 따라 전처리하고 HPLC로써 분석한 식용달팽이의 황산콘드로이틴은 chondroitin-4-sulfate/chondroitin-6-sulfate의 비율이 0.48이었고 그 함량은 153.5㎎%이며, spectrophotometer로써 분석한 함량은 177.6㎎%이었다. 시판 중인 달팽이엑기스제품들의 황산콘드로이틴 함량은 한 제품이 약 60㎎% 이상으로 가장 많았었고 그외에는 35㎎% 이하이었으며, 황산콘드로이틴 함량을 근거로 이들 제품의 달팽이 함량을 추산하면 가장 많은 것이 약 40%이고 그외 제품들은 25% 이하이었다. Chondroitin sulfate (ChS) contents in edible snail, Achatina fulica Bowdich, and its processed meat extracts were determined by high-performance liquid chromatography (HPLC) and spectrophotometric method. Spectrophotometric method was based on the precipitation of acriflavine by ChS, and HPLC method was based on the detection of two unsaturated disaccharides, 2-acetamido-2-deoxy-3-O-(β-D-gluco-4-enepyranosyluronic acid)-4-O-sulfo-D-galactose (△Di-4S) and 2-acetamido-2-deoxy-3-O-(β-D-gluco-4-enepyranosyluronic acid)-6-O-sulfo-D-galactose (△Di-6S) librated from ChS by enzymatic digestion with chondroitinase ABC. The ratio of 125μ㏖ of sodium hydroxide to ㎎ of ChS and 80℃ of reaction temperature were proper for alkaline hydrolysis to remove protein residue from ChS. In assay preparation for HPLC method, the optimum concentration of the enzyme chondroitinase ABC was 0.15unit per 5㎍ of ChS at a fixed reaction time (30min) and pH 8.0 using Tris buffer. ChS content in edible snail was 177.6㎎% by spectrophotometric method and 153.5㎎% by HPLC method and those in the processed meat extract was 71.3㎎% by spectrometric method and 62.8㎎% by HPLC method, respectively.

참깨 볶음조건이 참기름의 향미에 미치는 영향

이영근(Young Guen Lee),임선욱(Sun Uk Lim),김정욱(Jeong Ok Kim) 한국응용생명화학회 1993 Applied Biological Chemistry (Appl Biol Chem) Vol.36 No.6

Sesame seeds were roasted for 30, 60, 90, and 120 min at different temperatures (100, 200, and 300℃) and extracted to investigate an adequate condition for producing the high quality sesame oil. Sesame seeds roasted at 200℃ for 90 min gave the high yield of oil. The oil contained the low content of brownish-black precipitates and exhibited an excellent organoleptic quality when judged by descriptive sensory analysis. Thirty one volatile flavor compounds, which are the largest number of volatiles among the oil samples prepared, were identified from the oil sample. The oil contained relatively high concentrations of furfurals (sweet candy-like flavor) and pyrazines (roasted-like flavor), that are considered as good contributors to sesame seed oil flavor, and low concentations of aldehydes (C5∼C10) and ketones, which are considered as bad contributors (oxidized fat-like and painty-like flavors). These results suggest that the roasting condition of 200℃ for 90 min was the best for the oil production in terms of the overall aroma and taste quality under the test conditions.

고에너지 바인더와 RDX/AP를 적용한 열가소성 고체추진제의 민감도 특성 연구

이영근(Young-guen Lee),조준현(Joon-hyun Cho),이형진(Hyoung-Jin Lee),이대연(Dae-yeon Lee) 한국추진공학회 2015 한국추진공학회 학술대회논문집 Vol.2015 No.11

본 연구에서는 Glycidyl Azide Polymer (GAP)계 에너지함유 열가소성 폴리우레탄 탄성체 (Energetic Thermoplastic Polyurethane Elastomers, ETPE)를 바인더로 사용하고 RDX(Research Development Explosive, cyclotrimethylenetrinitramine)와 과염소산 암모늄 (Ammonium Perchlorate, AP)을 산화제로 사용하는 열가소성 고체 추진제의 민감도특성을 기술하였다. In this study, the sensitivity characteristics of the thermoplastic solid propellant which was applied with RDX(research development explosive, cyclotrimethylenetrini tramine) and AP (Ammonium Perchlorate) as an oxidizing agent, and GAP(Glycidyl Azide Polymer)-based energetic thermoplastic polyurethane elastomer as a binder has been described.

도시철도 역세권의 개발 방향에 관한 연구 - 대전광역시 도시철도 역세권을 중심으로 -

이영근(Young Guen Lee),오동성(Deog Seong Oh) 충남대학교 공공문제연구소 1995 地域開發論叢 Vol.7 No.-

어성초(Houttuynia cordata Thunb) 유산균 발효물의 항알러지 활성

이영근 ( Young-guen Lee ),김용민 ( Yong-min Kim ),정해진 ( Hae-jin Jeong ),이보경 ( Lee Bo Kyung ),이승은 ( Sung-eun Lee ),임동순 ( Dong-soon Im ),김한수 ( Han-soo Kim ) 한국환경과학회 2017 한국환경과학회지 Vol.26 No.12

This study was performed to evaluate the possibility of application of lactic acid bacteria fermentation to increase the anti-allergic activity of the extracts from Houttuynia cordata Thunb. H. cordata Thunb was fermented on 25, 30, 35 and 40℃ for 5 days by two species of lactic acid bacteria, Leuconostoc mesenteroides 4395 and Lactobacillus sakei 383. The anti-allergic activity of water extracts of H. cordata Thunb was then analyzed both before and after fermentation. Anti-allergic activity was determined in vitro assays by using 5-lipoxygenase (5-LO), cyclooxygenase-2 (COX-2) and β -hexoseaminidase release of RBL-2H3 cells (degranulation marker). The extracts fermented at 35℃ by both bacteria had the highest inhibitory activities against 5-LO, and also higher than the control, and the one fermented at 30℃ by both bacteria had the highest inhibitory activity against COX-2. The degranulation of RBL-2H3 cells induced by IgE-antigen complex was estimated as β-hexoseaminidase release rate as reference of 100%, the release rates were inhibited in 25 μg/ml of the extracts fermented at 30, 35 and 40℃ only by L. mesenteroides 4395. These results indicate that anti-allergic activity of H. cordata Thunb is increased by lactic acid bacteria fermentation.

Glutamine-Glucose Model System에서 가열조건별 반응생성물과 색의 변화

이영근(Young-Guen Lee) 한국식품영양과학회 2006 한국식품영양과학회지 Vol.35 No.7

Glucose-glutamine 모델반응에서 생성물의 종류와 갈변에 의한 색의 변화를 조사하기 위하여, 가열조건을 125, 150 및 175℃에서 각각 10, 20 및 30분간 가열하고 반응물의 색을 Hunter colorimeter로 측정한 후, ethyl acetate로 추출하여 GC/MS로 생성물을 분석하였다. GC/MS 분석에서 aceticacid, butanoic acid, 2-butenoic acid, di-(2-ethylhexyl)phthalate, 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one 및 5-hydroxymethylfurfural의 6종의 다량 생성물과 1,3-dimethylbenzene, 2-ethylhexanol, furfural, 5-methylfurfural, 2-pyrrolidinone 그리고 2,6-di(t-butyl)-4-hydroxy-4-methyl-2,5-cyclohexadien-1-one 6종의 미량 생성물이 확인되었다. 최대 생성물인 acetic acid와 미량생성물인 2-ethylhexanol 및 2-pyrrolidinone은 온도 및 가열시간의 경과에 따라 전반적으로 증가하였으나, 그 외 9종의 화합물들은 125oC부터 생성량이 증가하지만 150℃ 또는 175℃를 정점으로 그 이상 온도, 또는 가열시간을 증가할수록 생성량은 감소하였다. 반응생성물의 Hunter L*값은 온도 및 시간의 증가에 따라 지속적으로 감소하여 암색이 반응의 최종산물에 의한 색으로 나타났으며, a* 및 b*은 125℃에서 낮고 150℃ 또는 175℃, 10분에서 최고점을 나타낸 후 온도 및 시간의 증가에 따라 감소하여 적색과 황색은 반응 중간생성물에 의한 발현이며 반응후기에는 고분자의 화합물에 고착되어 암색을 발현하는 것으로 추정되었으며, 가열조건의 변화에 따른 a* 및 b*값의 변화는 앞서 언급한 9종 화합물들의 생성 변화와 유사하였다. The product formation and changes in color of glucose/glutamine model system were investigated in relation to heating temperature and time. The mixtures of glucose and glutamine in equal molar ratio were heated at 125, 150 and 175℃ for 10, 20 and 30 minute, respectively. Acetic acid, butanoic acid, 2-butenoic acid, di-(2- ethylhexyl)phthalate, 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one and 5-hydroxymethylfurfural were identified as 6 major compounds, and 1,3-dimethylbenzene, 2-ethylhexanol, furfural, 5-methylfurfural, 2-pyrrolidinone, and 2,6-di(t-butyl)-4-hydroxy-4-methyl-2,5-cyclohexadien-1-one as 6 minor compounds by using GC/MS. The contents of acetic acid, 2-ethylhexanol and 2-pyrrolidinone increased with increased heating temperature and time, whereas the formation of the other 9 compounds increased up to heating conditions of 150℃ for 10 or 20 min or 175℃ for 10 min, and decreased dramatically with heating above those conditions. Color parameter L* decreased with increasing heating condition, resulting in dark brown color in final products. Changes of redness parameter a* and yellowness b* showed similar to those of the contents of 9 compounds mentioned as above.

Bacillus subtilis MC31 와 Lactobacillus sakei 383의 혼합배양으로 향상된 풍미와 GABA 함량을 지닌 청국장의 품질 특성

이가영(Ga-Young Lee),김수인(Su-In Kim),정민기(Min-Gi Jung),성종환(Jong-Hwan Seong),이영근(Young-Guen Lee),김한수(Han-Soo kim),정헌식(Hun-Sik Chung),이병원(Byoung-Won Lee),김동섭(Dong-Seob Kim) 한국생명과학회 2014 생명과학회지 Vol.24 No.10

청국장은 혈전용해능효과, 항산화효과, 항암효과 등의 여러 가지 기능성을 가지고 있으나 특유의 불쾌취로 인해 어린이들은 좋아하지 않는다. 청국장의 GABA함량과 풍미를 증진시키기 위하여 B. subtilis MC31과 L. sakei 383을 이용하여 혼합배양조건을 연구하였다. 두 균주의 비율이 1:1일 때 불쾌취가 크게 감소되었으며 점질물의 양과 점도는 일반 청국장과 비슷하였다. B. subtilis MC31과 L. sakei 383으로 37℃에서 72시간동안 발효하여 얻어진 청국장의 GABA함량이 가장 높게 나타났다. 한편, 청국장 발효 기간 동안 혼합 발효 청국장의 생균수는 B. subtilis MC31가 6일째에 최대치(log 9.13 CFU/g)를 나타냈으며 L. sakei 383은 2일째에 최대치(log 6.78 CFU/g)를 나타내었다. 혼합 발효 청국장의 일반성분으로 수분은 61.71%, 조회분은 2.05%, 조단백은 17.54%, 조지방은 8.36%, 조섬유는 1.95% 의 함량을 나타내었다. 아미노태질소는 혼합 발효한 청국장이 B. subtilis MC31을 단일 발효한 청국장보다 함량이 낮았으며 암모니아태 질소와 환원당은 혼합 발효한 청국장이 일반 삶은 콩보다 함량이 높았다. 아미노산 분석기로 측정된 Glutamic acid와 GABA의 함량은 각각 1.40 mg/g 과 0.47 mg/g 이었다.이러한 결과를 보아 단일발효보다 B. subtilis MC31과 L. sakei383를 1:1 혼합발효시 불쾌취가 줄고 발효가 진행됨에 따라 GABA함량이 가장 높게 증가하는 것을 알 수 있었다. Chungkookjang has several functional properties, such as fibrinolytic activity, anticancer effects, and antioxidant effects. However, children do not like Chungkookjang because of its foul odor. A mixed culture of Bacillus subtilis MC31 and Lactobacillus sakei 383 was used to improve the production of GABA in Chungkookjang and its flavor. Most of the foul odor of Chungkookjang was removed. The slime content and viscosity of Chungkookjang fermented in the mixed culture were similar to those of commercial Chungkookjang when B. subtilis MC31 and Lactobacillus sakei 383 were inoculated in a 1:1 ratio. The maximum GABA content was obtained when Chungkookjang was fermented with B. subtilis MC31 and L. sakei 383, which was fermented at 37℃ for 72 hr. During the period of fermentation, the viable cell number of B. subtilis MC31 reached a peak (log 9.13 CFU/g) at six days, and L. sakei 383 reached a peak (log 6.78 CFU/g) at two days. The moisture, crude ash, crude protein, crude fat, and crude fiber contents were 61.71%, 2.05%, 17.54%, 8.36%, and 1.95%, respectively. The amino-type nitrogen content of Chungkookjang fermented by B. subtilis MC31 and L. sakei 383 was less than Chungkookjang fermented by B. subtilis MC31 alone. The ammonia-type nitrogen and reducing sugar content of the Chungkookjang fermented by B. subtilis MC31 and L. sakei 383 were higher than that of steamed soybean. The glutamic acid and GABA content detected with an amino acid analyzer were 1.40 ㎎/g and 0.47 ㎎/g, respectively. These results suggest that fermentation with B. subtilis MC31 and L. sakei 383 in a 1:1 ratio removes more of the foul odor and increases the GABA content compared with single fermentation.