The present invention relates to a method for producing a functional melon fermentation product through a complex fermentation of yeast and lactic acid bacteria, and more specifically, a melon extract fermentation for 7 days by adding 3% of the precursor MSG continuously after 1 day of yeast fermentation Was performed. Unlike GABA conversion experiments using several natural products, there was a big difference in GABA production of the final complex fermentation according to the heat treatment of the initial melon extract. In the case of heat treatment of the melon extract, after the first yeast fermentation, the second lactic acid fermentation shows some GABA production, whereas in the case of the non-heat treatment of the melon extract, the second lactic acid fermentation shows GABA production from day 1 and fermentation 4 days. In the results, all MSG precursors were converted to GABA. The fermentation material with enhanced functionality as described above is expected to be used as a material for functional foods and health foods.
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