CAJ | 학술논문

以糙米为主要原料，经调制后接入酵母菌发酵，研究发酵温度、时间和接种量等工艺对γ-氨基丁酸和谷胱甘肽含量的影响情况，并采用单因素及正交试验方法优化试验。结果表明，在发酵温度为30℃，发酵时间为6 h和酵母接种量为4%最优组合时，γ-氨基丁酸含量可达0.85 mg/mL，而谷胱甘肽含量可达2.97μg/mL。
이조미위주요원료，경조제후접입효모균발효，연구발효온도、시간화접충량등공예대γ-안기정산화곡광감태함량적영향정황，병채용단인소급정교시험방법우화시험。결과표명，재발효온도위30℃，발효시간위6 h화효모접충량위4%최우조합시，γ-안기정산함량가체0.85 mg/mL，이곡광감태함량가체2.97μg/mL。
The contents ofγ-Amino butyric acid (GABA) and glutathione (GSH) are investigated during ferment processing of rice bran leaven, which is produced by yeast using the rice bran as the predominant material. The methods of the single and orthogonal experiment are used to optimize the ferment condition, such as ferment temperature, time, and inoculums. The results show that the contents of GABA and GSH are 0.85 mg/mL and 2.97 μg/mL, respectively, at the optimized conditions of 30℃, 6 h and 4%inoculums.