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To establish a new method of processing germinated brown rice (GBR), we processed grain of cultivars with a large germ by soaking and gaseous treatment. After soaking for 3h and gaseous treatment for 21h at 35°C, the content of γ-aminobutyric acid (GABA) in GBR (24.9mg/100g) was higher than that by the conventional soaking method (10.1mg/100g). Although the number of microorganisms on the surface...
Lactobacillus strains that accumulated γ-aminobutyric acid (GABA) in culture medium were screened to determine strains with high GABA-producing ability. One strain, NFRI 7415, which was isolated from a Japanese traditional fermented fish (funa-sushi), showed the highest GABA-producing ability among the screened strains. Identification tests (i.e., 16S rDNA sequencing and sugar assimilation ability)...
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