Production of .GAMMA.-Aminobutyric Acid from Alcohol Distillery Lees by Lactobacillus brevis IFO-12005.

Abstract

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.

Isolation of Marine Yeasts Collected from the Pacific Ocean Showing a High Production of γ-Aminobutyric Acid

“…GABA production by microbes has been examined mainly for Lactobacillus, [28][29][30][31][32] but only a few experiments have been carried out on yeast. 23) We found that four out of 13 isolates screened, including Hachinohe No.…”

Establishment of an Efficient Fermentation System of Gamma-Aminobutyric Acid by a Lactic Acid Bacterium, <i>Enterococcus avium</i> G-15, Isolated from Carrot Leaves

“…[10][11][12][13][14]16) In the Enterococcus strains, E. casseliflavus has been only reported to be the GABA-producing strain. 15) In this study, we found that E. avium G-15 from carrot leaves has high potency for GABA production.…”

Screening and kinetics of glutaminase and glutamate decarboxylase producing lactic acid bacteria from fermented Thai foods

“…There is no detailed report about L. fermentum mediated GABA production. A previous report by Yokoyama et al (2002) has enlightened the use of L. brevis for the production of γ-aminobutyric acid from the residue of alcohol distillery. A study has reported the cloning and expression of GAD from L. brevis OPK-3 in E. coli (Park & Oh, 2007), but the enzyme was unstable.…”

“…Komatsuzaki et al (2005) have reported the ability of L. paracasei to produce GAD isolated from traditional fermented foods. A study by Yokoyama et al (2002) explains the use of L. brevis IFO-12005 for the production of γ-aminobutyric acid from the residue of alcohol distillery. Recently, a study has reported that L. reuteri 100-23 play a role in acid resistance during fermentation owing to the production of GAD (Su et al, 2011).…”