Norikatsu Nagahama; Norikuni Yamamoto; Mas Ooshiro
Yoshinori Hamai
Syunji Ariga
Original Assignee
Okinawaham Sogo Shokuhin Co Ltd
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Application filed by Okinawaham Sogo Shokuhin Co LtdfiledCriticalOkinawaham Sogo Shokuhin Co Ltd
Priority to PH12014000012ApriorityCriticalpatent/PH12014000012A1/en
Publication of PH12014000012A1publicationCriticalpatent/PH12014000012A1/en
Coloring Foods And Improving Nutritive Qualities
(AREA)
Preparation Of Compounds By Using Micro-Organisms
(AREA)
Abstract
To provide a method for increasing production of ?-aminobutyric acid, wherein a pericarp of shekwasha, a fruit of papaya, and a fruit of jabuticaba, which contain various enzymes, are effectively utilized to effectively increase the production of ?-aminobutyric acid by being fermented with lactic acid bacteria having an ability to produce ?-aminobutyric acid; a substance containing the ?-butyric acid; and a food and drink containing the ?-aminobutyric acid. Glutamic acid or a substance containing thereof is added to a pericarp liquid of shekwasha, a squeezed liquid of papaya fruit, or a squeezed liquid of jabuticaba fruit, and the resultant mixture is fermented with lactic acid bacteria to effectively increase the production of ?-aminobutyric acid; and a fermented product obtained by the method described above is added to produce a food and drink.
PH12014000012A2014-01-102014-01-10Method for increasing production of y-aminobutyric acid
PH12014000012A1
(en)