Research on Production of -Aminobutyric Acid by Lactobacillus Fermentation of Brown Rice
Authors
Junling Wang, Fuli Tang, Xiuxiu Zheng, Jing Zhao, Yubo Zhang, Yingxin Shi
Corresponding Author
Junling Wang
Available Online February 2017.
- DOI
- 10.2991/meita-16.2017.103How to use a DOI?
- Keywords
- Brown Rice, Lactobacillus, -Aminobutyric Acid
- Abstract
First, the experiment deals with the brown rice by the limewater and anaerobic means to concentrate GABA in the brown rice. Then, we make use of lactobacillus fermentation to produce GABA. We obtain the following results of power sequence of the influence factors of the GABA output from optimization of fermentation process. The sequence is culture time> culture temperature> inoculation amount. This study provides a new way for the preparation of -Aminobutyric acid.
- Copyright
- © 2017, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Junling Wang AU - Fuli Tang AU - Xiuxiu Zheng AU - Jing Zhao AU - Yubo Zhang AU - Yingxin Shi PY - 2017/02 DA - 2017/02 TI - Research on Production of -Aminobutyric Acid by Lactobacillus Fermentation of Brown Rice BT - Proceedings of the 2016 2nd International Conference on Materials Engineering and Information Technology Applications (MEITA 2016) PB - Atlantis Press SP - 496 EP - 499 SN - 2352-5401 UR - https://doi.org/10.2991/meita-16.2017.103 DO - 10.2991/meita-16.2017.103 ID - Wang2017/02 ER -