Production of gamma-aminobutyric acid from alcohol distillery lees by Lactobacillus brevis IFO-12005.
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-amino-butyric acid (GABA) within 2 d of stationary culture at 30 degrees C. 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.
Yokoyama
Sadaji
S
Alcoholic Beverages and Food Research Laboratories, Takara Shuzo Co. Ltd., 3-4-1 Seta, Otsu-shi, Shiga 520-2193, Japan. yokoyamas@takara.co.jp
Hiramatsu
Jun-Ichi
J
Hayakawa
Kiyoshi
K