@article{oai:kindai.repo.nii.ac.jp:00004784,
 author = {岸本,  憲明 and 上武,  誠 and 藤田,  藤樹夫},
 issue = {40},
 journal = {近畿大学農学部紀要, Memoirs of the Faculty of Agriculture of Kinki University},
 month = {Mar},
 note = {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., 記事区分：原著, application/pdf},
 pages = {39--45},
 title = {乳酸菌を用いた味噌におけるγ-アミノ酪酸の生成},
 year = {2007},
 yomi = {キシモト, ノリアキ and カミタケ, マコト and フジタ, フジオ}
}