期刊
JOURNAL OF BIOSCIENCE AND BIOENGINEERING
卷 93, 期 1, 页码 95-97出版社
SOC BIOSCIENCE BIOENGINEERING JAPAN
DOI: 10.1016/S1389-1723(02)80061-5
关键词
gamma-aminobutyric acid; GABA; alcohol distillery lees; shochu kasu; Lactobacillus brevis; glutamate decarboxylase; GAD; glutamic acid
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 gamma-aminobutyric acid (GABA) within 2 d of stationary culture at 30degreesC. 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.
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