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글루탐산 생산을 위한 Lactococcus lactis HY7803 균주의 대두 발효 적용
Lee Jungmin,Heo Sojeong,Choi Jihoon,Pyo Eunji,Lee Myounghee,Shin Sangick,Lee Jaehwan,Lee Junglyoul,정도원 한국미생물·생명공학회 2023 한국미생물·생명공학회지 Vol.51 No.1
The glutamic acid producing strain for development savory taste enhancing foods was identified the possibility through application into soybean fermentation. To check the effects on glutamic acid production during soybean fermentation, Lactococcus lactis HY7803 was introduced as a starter. The soybean samples were analyzed on days 0, 7, 14 and 21. The numbers of bacteria decreased gradually, while the content of amino-type nitrogen increased during fermentation in the soybean with L. lactis HY7803. Glutamic acid content in soybeans with L. lactis HY7803 increased from 114.99 ± 9.37 pmol/ul on day 0 to 138.14 ± 1.76 pmol/ul on day 21, showing an overall higher amino acid content than soybeans without L. lactis HY7803 and similar content to soybeans with Aspergillus oryzae SNU-G. It was clearly distinguished through principal component analysis. Consequently, our results indicate that L. lactis HY7803 is available as a fungus replacement and may be a good starter strain for enhancing savory taste in vitro as well as soybean fermentation.