LACTIC ACID BACTERIA, STARTER, AGENT FOR GIVING GROWTH-INHIBITING ABILITY, METHOD FOR PRODUCING γ-AMINOBUTYRIC ACID-CONTAINING COMPOSITION, γ-AMINOBUTYRIC ACID-CONTAINING COMPOSITION, AND γ-AMINOBUTYRIC ACID-CONTAINING FOODS AND DRINKS

• Main Authors: ABE HIDETO, KURITA NAOTO, SHIBATA SHIORI
• Format: Patent
• Language: English; Japanese
• Published: 05.10.2023
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

To provide a lactic acid bacterium that can be fermented also using wheat flour as a raw material and has good GABA productivity and antibacterial/antifungal properties.SOLUTION: The present invention relates to a lactic acid bacterium belonging to Levilactobacillus brevis and having the properties (1) to (3) below: (1) the property of being fermentable using wheat flour as a raw material; (2) the property of accumulating γ-aminobutyric acid in a culture solution when culturing wheat flour and glutamic acid and/or glutamate as raw materials; and (3) the property of inhibiting the growth of at least one member selected from the group consisting of other bacteria, molds, and yeasts when culturing wheat flour as a raw material.SELECTED DRAWING: None 【課題】小麦粉を原料としても発酵可能であり、ＧＡＢＡ生産性や抗菌・防カビ性が良好である乳酸菌を提供する。【解決手段】下記（１）～（３）の性質を有し、レビラクトバチルス・ブレビス（Ｌｅｖｉｌａｃｔｏｂａｃｉｌｌｕｓ ｂｒｅｖｉｓ）に属する、乳酸菌に関する。（１）小麦粉を原料として発酵可能である性質（２）小麦粉とグルタミン酸及び／又はグルタミン酸塩とを原料として培養する際に、培養液中にγ－アミノ酪酸を蓄積する性質（３）小麦粉を原料として培養する際に、他の細菌、カビ及び酵母からなる群より選択される少なくとも１以上の増殖を抑制する性質【選択図】なし