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

被引：36

作者：

Yokoyama, S

Hiramatsu, JI

Hayakawa, K

机构：

[1] Takara Shuzo Co Ltd, Alcohol Beverages & Food Res Labs, Otsu, Shiga 5202193, Japan

[2] Kyoto Prefectural Comprehens Ctr Small & Medium E, Shimogyo Ku, Kyoto 6008813, Japan

来源：

JOURNAL OF BIOSCIENCE AND BIOENGINEERING | 2002年 / 93卷 / 01期

关键词：

gamma-aminobutyric acid; GABA; alcohol distillery lees; shochu kasu; Lactobacillus brevis; glutamate decarboxylase; GAD; glutamic acid;

D O I：

10.1016/S1389-1723(02)80061-5

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

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.

引用

收藏

页码：95 / 97

页数：3

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