STRAIN FOR HIGH GABA PRODUCTION, STARTER FOR KIMCHI FERMENTATION, AND METHOD FOR KIMCHI PREPARATION WITH HIGH CONTENT OF GABA

摘要

A strain for high gamma-aminobutyric acid(gaba) production, a starter for kimchi fermentation and a method for producing kimchi having high content of GABA is provided to improve the nutrition and functionality of kimchi. A strain for high gamma-aminobutyric acid(gaba) production is Lactobacillus sakei OPK 2-59 (KFCC 11392P). A starter for kimchi fermentation comprises Lactobacillus MRS broth as a fermentation substrate. The formulation of the starter is powder or liquid. A method for producing kimchi having high content of GABA comprises a step of adding the starter 0.1-1.0 %(v/v) for kimchi fermentation.