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乳酸菌を用いた味噌におけるγ-アミノ酪酸の生成
https://kindai.repo.nii.ac.jp/records/4784
https://kindai.repo.nii.ac.jp/records/4784436aaff2-81dd-49e8-9edb-f2aca3e0e0c3
名前 / ファイル | ライセンス | アクション |
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AN00064044-20070331-0039.pdf (846.3 kB)
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Item type | ☆紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2008-01-28 | |||||
タイトル | ||||||
タイトル | 乳酸菌を用いた味噌におけるγ-アミノ酪酸の生成 | |||||
その他(別言語等)のタイトル | ||||||
その他のタイトル | Production of γ-aminobutyric acid in miso using a lactic acid bacterium | |||||
著者 |
岸本, 憲明
× 岸本, 憲明× 上武, 誠× 藤田, 藤樹夫 |
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言語 | ||||||
言語 | jpn | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
著者(英) | ||||||
en | ||||||
Kishimoto, Noriaki | ||||||
著者(英) | ||||||
en | ||||||
Kamitake, Makoto | ||||||
著者(英) | ||||||
en | ||||||
Fujita, Fujio | ||||||
著者 所属 | ||||||
近畿大学大学院農学研究科応用生命化学専攻 | ||||||
著者 所属 | ||||||
近畿大学農学部応用生命化学科 | ||||||
著者 所属 | ||||||
近畿大学大学院農学研究科応用生命化学専攻 | ||||||
著者所属(翻訳) | ||||||
Department of Applied Biological Chemistry, Graduate School of Agriculture, Kinki University | ||||||
著者所属(翻訳) | ||||||
Department of Applied Biological Chemistry, School of Agriculture, Kinki University | ||||||
著者所属(翻訳) | ||||||
Department of Applied Biological Chemistry, Graduate School of Agriculture, Kinki University | ||||||
版 | ||||||
出版タイプ | NA | |||||
出版タイプResource | http://purl.org/coar/version/c_be7fb7dd8ff6fe43 | |||||
出版者 名前 | ||||||
出版者 | 近畿大学農学部 | |||||
書誌情報 |
近畿大学農学部紀要 en : Memoirs of the Faculty of Agriculture of Kinki University 号 40, p. 39-45, 発行日 2007-03-01 |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 04538889 | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | No salt-tolerant lactic acid bacteria which were capable of transforming L-glutamic acid to γ-aminobutyric acid were isolated from Tetragenococcus halophilus, the lactic acid bacteria isolated from Miso, and from the lactic consortia from Shoyu. A salt-nontolerant lactic acid bacterium Lactobacillus brevis NBRC 120005 was able to transform L-glutamic acid to γ-aminobutyric acid in a solution without NaCl, but no growth and no transformation were shown in a medium containing over 5.5% NaCl. However, the resting cells precultured in a medium supplemented by sodium glutamate were able to produce γ-aminobutyric acid from L-glutamic acid in a solution containing 12% NaCl. A lyophilized cell suspended solution (0.5 g/ml) was added to 8 g of commercial Miso supplemented by 80 mg of sodium glutamate and incubated at 28℃ for 7 days and resulted in producing 6.9 mg of γ-aminobutyric acid per g of Miso. | |||||
内容記述 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 記事区分:原著 | |||||
サムネイル |
AN00064044-20070331-0039.jpeg |
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フォーマット | ||||||
内容記述タイプ | Other | |||||
内容記述 | application/pdf |