Changes in gamma-aminobutyric acid content during beni-koji making.
The changes in the gamma-aminobutyric acid (GABA) content during the making of beni-koji prepared with Monascus pilosus IFO 4520 vs. the difference in the rate of tomo koji (10%, 30%, and 50%) were examined. The increased proportion of tomo koji would increase the GABA production and the productions of GABA peaked on the fifth day and thereafter declined. The glutamate decarboxylase activity during beni-koji making with 50% tomo koji steadily increased after the start of the koji making, reaching its peak on the fifth day. The succinic acid content increased after the sixth day. The mycelial growth was in the stationary phase after the sixth day. Therefore, the GABA content increases with an increase in the proportion of tomo koji. It is presumed that the maximum amount of GABA reached on the fifth day was the cause of the increasing amount of conversion of GABA into succinic acid, in addition to the decline in the GAD activity after the fifth day of koji making.
Kono
I
I
Industrial Technology Center of Okayama Prefecture, Okayama-shi, Japan.
Himeno
K
K
D001203:Ascomycota / Q000378:metabolism*; D005285:Fermentation; D005502:Food; D005511:Food Handling; D005944:Glucosamine / Q000378:metabolism; D005968:Glutamate Decarboxylase / Q000378:metabolism; D018698:Glutamic Acid / Q000378:metabolism; D012275:Oryza / Q000378:metabolism*; D019802:Succinic Acid / Q000378:metabolism; D005680:gamma-Aminobutyric Acid / Q000378:metabolism*
D018698:Glutamic Acid; D005680:gamma-Aminobutyric Acid; D019802:Succinic Acid; D005968:Glutamate Decarboxylase; D005944:Glucosamine