乳酸菌を用いた味噌におけるγ-アミノ酪酸の生成

概要

論文の詳細を見る
記事区分：原著No salt-tolerant lactic acid bacteria which were capable of transforming L-glutamic acid to γ-aminobutyric acid were isolated from Tetragenococcus halophilus, the lactic acid bacteria isolated from Miso, and from the lactic consortia from Shoyu. A salt-nontolerant lactic acid bacterium Lactobacillus brevis NBRC 120005 was able to transform L-glutamic acid to γ-aminobutyric acid in a solution without NaCl, but no growth and no transformation were shown in a medium containing over 5.5% NaCl. However, the resting cells precultured in a medium supplemented by sodium glutamate were able to produce γ-aminobutyric acid from L-glutamic acid in a solution containing 12% NaCl. A lyophilized cell suspended solution (0.5 g/ml) was added to 8 g of commercial Miso supplemented by 80 mg of sodium glutamate and incubated at 28℃ for 7 days and resulted in producing 6.9 mg of γ-aminobutyric acid per g of Miso.
近畿大学の論文
2007-03-31