Production of γ-aminobutyric acid from alcohol distillery lees by Lactobacillus brevis IFO-12005

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.