無洗米副産物を用いたLactobacillus brevis IFO12005によるγ-アミノ酪酸の生産

抄録

　The efficiency of a technique for the production of γ-aminobutyric acid (GABA) by using Lactobacillus brevis IFO12005 and the by-product of non-wash rice (NWRB) was evaluated. The rate of conversion of monosodium glutamate (MSG) to GABA by the IFO12005 strain using NWRB (NWRB : water＝1 : 3) was low (26%). Enzyme processing of NWRB (enzyme-processed NWRB) when NWRB was the sole source of nutrition was very effective for GABA production. When the MSG of 24% for NWRB was added to enzyme-processed NWRB medium (NWRB : water＝1 : 8), all the MSG was converted to GABA (13.8mg/g) by the IFO12005 strain. GABA at a concentration of 16.1mg/g was obtained with a conversion rate of 97% by using a 30-ℓ jar fermentor containing 20kg of enzyme-processed NWRB medium.