Enhancement of GABA Production Utilizing Enzyme-Treated Rice Bran by Lactic Fermentation with pH Control-Reference-Cited by-同舟云学术

Enhancement of GABA Production Utilizing Enzyme-Treated Rice Bran by Lactic Fermentation with pH Control

Published:2018 Issue:6 Volume:44 Page:309-313
ISSN:1344-1213
Container-title:Food Preservation Science
language:en
Short-container-title:Food Preserv. Sci.

Author:

OHOTOMO Masanobu¹,NOJIMA Satoshi²,ITO Aya³,HOKARI Mika⁴,HATA Keishi⁴,TOEDA Kazuki²

Affiliation:

1. Akitameijyo Co., Ltd.

2. Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture

3. ILS Inc.

4. Akita Research Institute of Food and Brewing

Publisher

Japan Association of Food Preservation Scientists

Subject

General Medicine

Link

https://www.jstage.jst.go.jp/article/jafps/44/6/44_309/_pdf

Reference11 articles.

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2. 2) O_HTOMO, M., K_IMURA, K., W_ATANABE, S. and T_OEDA, K.: Production of components containing γ-aminobutyric acid from rice bran by Lactobacillus brevis IFO 12005., Seibutsu Kougaku Kaishi., 84, 479～483 (2006)

3. 3) O_HTOMO, M.: Production and practical use of fermented rice bran contained γ-aminobutyric acid., J. of the Brewing Soc. of Japan., 105, 583～590 (2010)

4. 4) O_HTOMO, M., H_OKARI, M., O_SHIBE A., H_ATA, K. and T_OEDA, K.: Production of γ-aminobutyric acid from the by-product of non-wash rice by using Lactobacillus brevis IFO12005., Food Preser. Sci., 38, 19～23 (2012)

5. 5) S_TANTON., H. C.: Mode of action of γ-aminobutyric acid on the cardiovascular system, Arch. Int. Pharmacodyn., 143, 195～204 (1963)