Changes in γ-aminobutyric acid content during beni-koji making

Bioscience, Biotechnology and Biochemistry

Volumn 64, Issue 3, 2000, Pages 617-619

  Kono, Isato ^a   Himeno, Kunio ^b  

^a INDUSTRIAL TECHNOLOGY CENTER OF OKAYAMA PREFECTURE   (Japan)

^b Himeno Fermented Food Office   (Japan)

Author keywords

Beni koji; Monascus pilosus; Tomo koji; aminobutyric acid

Indexed keywords

4 AMINOBUTYRIC ACID; GLUCOSAMINE; GLUTAMATE DECARBOXYLASE; GLUTAMIC ACID; SUCCINIC ACID;

ARTICLE; ASCOMYCETES; FERMENTATION; FOOD; FOOD HANDLING; METABOLISM; RICE;

ASCOMYCOTA; FERMENTATION; FOOD; FOOD HANDLING; GAMMA-AMINOBUTYRIC ACID; GLUCOSAMINE; GLUTAMATE DECARBOXYLASE; GLUTAMIC ACID; ORYZA SATIVA; SUCCINIC ACID;

EID: 0034150294     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.64.617     Document Type: Article

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