Isolation of Marine Yeasts Collected from the Pacific Ocean Showing a High Production of γ-Aminobutyric Acid
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概要
- 論文の詳細を見る
Marine yeasts were collected from coastal and deep sea areas in the Pacific Ocean and the Sea of Japan around central and northern Japan to prepare a novel type of natural seasoning. It was found that one of the marine yeasts collected from the Pacific Ocean off Hachinohe showed a high concentration of γ-aminobutyric acid (GABA) in its extract, about 7–10 times higher than those of commercially available bread yeast and other marine yeasts. The marine yeast isolated and named Hachinohe No. 6 catalyzed the reaction from monosodium glutamate to GABA only in the presence of glucose. Subsequently, several marine yeasts belonging to the genera Pichia and Candida were found to have such catalytic activities, but not those belonging to the genus Saccharomyces. Isolate Hachinohe No. 6 was found to have the highest catalytic activity among the yeasts examined in this study.
- 社団法人 日本農芸化学会の論文
- 2008-12-23
著者
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WATABE Shugo
Laboratory of Aquatic Molecular Biology and Biotechnology, Graduate School of Agricultural and Life
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Watabe Shugo
Laboratory Of Aquatic Molecular Biology And Biotechnology Graduate School Of Agricultural And Life S
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GUO Xiao-feng
Research and Development Division, Nichirei Foods Inc.
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HAGIWARA Toshihiko
Research and Development Division, Nichirei Foods Inc.
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MASUDA Kazuaki
Research and Development Division, Nichirei Foods Inc.
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URYU Noboru
Research and Development Division, Nichirei Foods Inc.
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Guo Xiao-feng
Research And Development Division Nichirei Foods Inc.
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Uryu Noboru
Research And Development Division Nichirei Foods Inc.
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Masuda Kazuaki
Research And Development Division Nichirei Foods Inc.
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Watabe Shugo
Laboratory Of Aquatic Molecular Biology And Biotechnology Graduate School Of Agricultural And Life S
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Hagiwara Toshihiko
Research And Development Division Nichirei Foods Inc.
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Watabe Shugo
Laboratory Of Aquatic Molecular Bilhogy And Biotechnology Graduate School Of Agricultural And Life S
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