Document Detail

Changes in gamma-aminobutyric acid content during beni-koji making.
MedLine Citation:
PMID:  10803966     Owner:  NLM     Status:  MEDLINE    
The changes in the gamma-aminobutyric acid (GABA) content during the making of beni-koji prepared with Monascus pilosus IFO 4520 vs. the difference in the rate of tomo koji (10%, 30%, and 50%) were examined. The increased proportion of tomo koji would increase the GABA production and the productions of GABA peaked on the fifth day and thereafter declined. The glutamate decarboxylase activity during beni-koji making with 50% tomo koji steadily increased after the start of the koji making, reaching its peak on the fifth day. The succinic acid content increased after the sixth day. The mycelial growth was in the stationary phase after the sixth day. Therefore, the GABA content increases with an increase in the proportion of tomo koji. It is presumed that the maximum amount of GABA reached on the fifth day was the cause of the increasing amount of conversion of GABA into succinic acid, in addition to the decline in the GAD activity after the fifth day of koji making.
I Kono; K Himeno
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Bioscience, biotechnology, and biochemistry     Volume:  64     ISSN:  0916-8451     ISO Abbreviation:  Biosci. Biotechnol. Biochem.     Publication Date:  2000 Mar 
Date Detail:
Created Date:  2000-07-25     Completed Date:  2000-07-25     Revised Date:  2002-11-01    
Medline Journal Info:
Nlm Unique ID:  9205717     Medline TA:  Biosci Biotechnol Biochem     Country:  JAPAN    
Other Details:
Languages:  eng     Pagination:  617-9     Citation Subset:  IM    
Industrial Technology Center of Okayama Prefecture, Okayama-shi, Japan.
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MeSH Terms
Ascomycota / metabolism*
Food Handling
Glucosamine / metabolism
Glutamate Decarboxylase / metabolism
Glutamic Acid / metabolism
Oryza sativa / metabolism*
Succinic Acid / metabolism
gamma-Aminobutyric Acid / metabolism*
Reg. No./Substance:
110-15-6/Succinic Acid; 3416-24-8/Glucosamine; 56-12-2/gamma-Aminobutyric Acid; 56-86-0/Glutamic Acid; EC Decarboxylase

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