Production of Functional Fermented Soymilk by γ-Aminobutyric Acid Producing Lactic Acid Bacteria

Abstract

Soymilk has been substituted for milk for people who are suffering from lactose-intolerance. In this study γ -aminobutyric acid (GABA) producing lactic acid bacterium, Lactobacillus plantarum LP2, was applied to ferment soymilk for improving its functionality. GABA production was proved in MRS broth supplemented 3% monosodium glutamate (MSG) and soymilk including 10% (w/v) soymilk powder and 5%(w/v) fructooligosaccharide where L. plantarum LP2 was applied. In addition to the soymilk, isolated soy protein (ISP), which was enzyme-treated, was added to it for improving the content of free amino acids including glutamic acid. L. plantarum LP2 was well grown and produced GABA in the soymilk medium.