Conclusion
Soaking and gaseous treatment (SGT) of Haiminori
grains (with a large germ) gave the highest concentration
of GABA in GBR
Microorganisms multiplied during soaking were eliminated
by our recommended method, steaming for 20 min
and ethanol treatment for 3 min, without reduction of
GABA content.
Acknowledgments
This study was supported by the project, Development
of Technology for Versatile Uses of Carbohydrates by
Applying Glyco-Engineering, the Ministry of Agriculture,
Forestry and Fisheries, Japan as a collaborative effort
among industry, government, and academia.