2012 Volume 28 Issue 1 Pages 29-33
By using Pediococcus acidilactici TOYAMA, a lactic acid bacterium that produces γ-aminobutyric acid （GABA）, as a starter, Kaburazushi, traditional turnip pickle of Toyama Prefecture was made on an experimental basis. The experimental Kaburazushi contained 580 mg/100 g of GABA, compared to 45 mg/100 g of GABA based on average of 18 commercial Kaburazushi. Furthermore, the experimental Kaburazushi contained 938 mg/100 g of lactic acid, whereas the commercial Kaburazushi did 12.5 to 654.9 mg/100 g. As a result, the experimental Kaburazushi was more sour than the commercial Kaburazushi. The experimental Kaburazushi had a sour taste and its flavor was as good as the commercial Kaburazushi. It was indicated that 7-day fermentation is optimal for the production of GABA-containing Kaburazushi by P. acidilactici TOYAMA, in view of the requirement time for GABA production and on the basis of the result of sensory tests.
