Classification of microorganisms and generarion of -amino butylic acid from the post-heated fermented tea

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Post-heated fermented teas were sampled during their production processes to study properties of microorganisms isolated from the samples. Unlike NBRC9405^T, a fungus isolate from Ishizuchi-kurocha had no rhizoid. Sporangiospores of NBRC31005 formed lamellae. The D2 region of a 28S rRNA gene from the fungus isolate was sequenced to find 98.7% homology with that of Rhizomucor variabilis.Bacillus circulans isolates from Awa-bancha, Ishizuchi-kurocha, and Goishi-cha were examined for optimum temperature and pH. The optimum temperatures were 37-40℃ and the optimum pH were 6-7. Components of the post-heated fermented teas were found to suppress the isolates in growth. Both an Enterococcus avium isolate and an Enterococcus faecium isolate from the post-heated fermented teas decreased the pH of the culture medium and increased the amount of lactic acid in the medium as they grew.DNeasy Blood & Tissue Kit by QIAGEN was used to extract DNA from the isolates. A primer was designed to multiply a 16S rRNA gene of about 1.5 kbp and used to analyze the extracted DNA. The analysis showed some differences in base sequence.A maze was used to judge the learning effect of y-amino butyric acid (GABA).Stress used in combination was also effective to judge the learning effect. A rat group given a forced administration of GABA 100 μg spent a longer time in threading the maze than a group given water. However, when the stress was used in combination, the GABA-administered group was able to thread the maze fastest.