Enhancement of GABA Production Utilizing Enzyme-Treated Rice Bran by Lactic Fermentation with pH Control
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- OHOTOMO Masanobu
- Akitameijyo Co., Ltd.
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- NOJIMA Satoshi
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture
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- ITO Aya
- ILS Inc.
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- HOKARI Mika
- Akita Research Institute of Food and Brewing
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- HATA Keishi
- Akita Research Institute of Food and Brewing
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- TOEDA Kazuki
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture
Bibliographic Information
- Other Title
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- 酵素処理米糠を利用したpH制御乳酸発酵によるGABA生産の増進
Abstract
<p> Optimum conditions for GABA production utilizing enzyme-treated rice bran by lactic fermentation were investigated. A culture containing 11% enzyme-treated rice bran (nutrient source) and 11.7% monosodium glutamate (additive substrate of GABA) inoculated with Lactobacillus brevis IFO12005 yielded a GABA content of 7.1% (w/w) when the pH was maintained at 5.0 throughout the fermentation period. This resulting GABA content is 4-5-fold higher than without pH control. In addition, the fermented product did not have an unfavorable flavor according to sensory testing. Thus, it is possible to add culture broth to food or drink products to enrich GABA content without damaging their original flavor.</p>
Journal
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- Food Preservation Science
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Food Preservation Science 44 (6), 309-313, 2018
Japan Association of Food Preservation Scientists
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Keywords
Details 詳細情報について
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- CRID
- 1390856970591541120
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- ISSN
- 21861277
- 13441213
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- Text Lang
- ja
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- Data Source
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- JaLC
- Crossref
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- Abstract License Flag
- Disallowed