Production of γ-Aminobutyric Acid from Alcohol Distillery Lees by Lactobacillus brevis IFO-12005

Abstract Lactobacillus brevis IFO-12005 showed good growth in rice shochu distillery lees ( kome shochu kasu ). Almost all of the free glutamic acid (10.50 mM) in shochu kasu was converted to γ-amino-butyric acid (GABA) within 2 d of stationary culture at 30°C. The amount of GABA in the kome shochu kasu medium finally reached 10.18 mM. After centrifugation of the broth culture, the supernatant fraction was treated with a flocculation agent to form a clear solution, then passed through a column containing a synthetic adsorbents, SP-207 to remove the yellow pigment and flavors which are unnecessary from a sensory perspective. An economical and simple production process for GABA was established.