| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing vinegar having high GABA (γ-aminobutyric acid) content, having both of the functionality of vinegar which originally has and the functionality of GABA and being extremely desirable for prevention of life-style related diseases, and to provide a lactic acid bacterium used for the production method. <P>SOLUTION: The method for producing vinegar having ≥60 mg% GABA content comprises inoculating the lactic acid bacterium into saccharified unrefined Sake (rice wine) having ≥200 mg% glutamic acid content, carrying out lactic acid fermentation for 24-48 hr and successively carrying out alcohol fermentation and acetic acid fermentation by using the resultant lactic acid fermentation liquid. Lactobacillus brevis having glucose tolerance and producing GABA in high productivity is proliferated in ≥20% glucose concentration and has ≥80% conversion rate from glutamic acid to GABA in a fermentation period of two days. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
