Production of γ-Aminobutyric Acid from Alcohol Distillery Lees by Lactobacillus brevis IFO-12005
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概要
- 論文の詳細を見る
Lactobacillus brevis IFO-12005 showed good growth in rice shochu distillery lees (kome shochu kasu). Almost all of the free glutamic acid (10.50 mM) in shochu kasu was converted to γ-aminobutyric acid (GABA) within 2 d of stationary culture at 30℃. The amount of GABA in the kome shochu kasu medium finally reached 10.18 mM. After centrifugation of the broth culture, the supernatant fraction was treated with a flocculation agent to form a clear solution, then passed through a column containing a synthetic adsorbents, SP-207 to remove the yellow pigment and flavors which are unnecessary from a sensory perspective. An economical and simple production process for GABA was established.
- 社団法人日本生物工学会の論文
- 2002-01-25
著者
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Hayakawa Kiyoshi
Kyoto Prefectural Comprehensive Cneter For Small And Medium Enterprises
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YOKOYAMA SADAJI
Alcoholic Beverages and Food Research Laboratories, Takara Shuzo Co. Ltd.
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HIRAMATSU JUN-ICHI
Alcoholic Beverages and Food Research Laboratories, Takara Shuzo Co. Ltd.
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Hiramatsu Jun-ichi
Alcoholic Beverages And Food Research Laboratories Takara Shuzo Co. Ltd.
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Yokoyama Sadaji
Alcoholic Beverages And Food Research Laboratories Takara Shuzo Co. Ltd.
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Hayakawa Kiyoshi
Kyoto Prefectural Comprehensive Center for Small and Medium Enterprises
関連論文
- Purification and Characterization of Glutamate Decarboxylase from Lactobacillus brevis IFO 12005
- Production of γ-Aminobutyric Acid from Alcohol Distillery Lees by Lactobacillus brevis IFO-12005
- A Modified Ninhydrin Reagent Using Ascorbic Acid Instead of Potassium Cyanide