乳酸菌によるγ-アミノ酪酸の生産

概要

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The γ-aminobutyric acid (GABA) content in various foods was measured by HPLC. GABA was detected in a variety of foods, including kimuchi, yoghurt, and vegetable juice. A mixed culture of Streptococcus thermophilus and Lactobacillus delbrueckii, isolated from commercially available yoghurt, produced a large amount of GABA. A GABA-producing lactic acid bacteria which rapidly produced a large amount of GABA was also isolated from kimuchi. In addition, 43 types of lactic acid bacteria were screened for the production of GABA. Lactobacillus brevis, Lactobacillus plantarum, Lactococcus lactis subsp. lactis, Enterococcus casseliflavus, and S. thermophilus were found to produce GABA in the culture filtrate. In the case of L. brevis, 4 of the 8 strains tested produced GABA, some of which yielded 40-50 mM GABA from 59 mM monosodium glutamate per liter of culture medium.
社団法人日本生物工学会の論文
1997-07-25