@article{oai:repository.naro.go.jp:00000373,
 author = {中村, 敏英 and NAKAMURA, Toshihide and 安藤, 聡 and ANDO, Akira and 冨田, 理 and TOMITA, Satoru},
 issue = {2},
 journal = {農研機構研究報告 食品研究部門, Bulletin of the NARO,Food Research},
 month = {Mar},
 note = {γ-Aminobutyric acid (GABA) is typically consumed by yeasts during fermentation. To enrich GABA in bread dough, a yeast mutant defective in GABA-assimilation with a GABA-producing lactic acid bacterium (LAB) were used for dough fermentation. Bread dough prepared with the mutant yeast together with the LAB contained 1.7 and 2 times higher amount of GABA and total free amino acids, respectively, than that without LAB. The combined fermentation should be useful to bread making to enrich GABA in breads. Even when bread was made using rice 日 our rich in GABA, we confirmed that GABA-rich bread can be produced because the GABA non-assimilating baker’s yeast hardly consumes GABA.},
 pages = {59--64},
 title = {GABA 非資化性パン酵母を利用した GABA 富化パンの製造},
 year = {2018},
 yomi = {ナカムラ, トシヒデ and アンドウ, アキラ and トミタ, サトル}
}