Cited by 391GABA and Rice ResearchProbiotics and Fermented FoodsBiopolymer Synthesis and Applications

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Production of γ-aminobutyric acid (GABA) by Lactobacillus paracasei isolated from traditional fermented foods

Komatsuzaki, Noriko, Shima, Jun, Kawamoto, Shinichi, Momose, Hiroh, Kimura, Toshinori·2005·Food Microbiology

DOI 10.1016/j.fm.2005.01.002

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Abstract

Lactobacillus strains that accumulated gamma-aminobutyric acid (GABA) in culture medium were screened to determine strains with high GABA-producing ability. One strain, NFRI 7415, which was isolated from a Japanese traditional fermented fish (funa-sushi), showed the highest GABA-producing ability among the screened strains. Identification tests (i.e., 16S rDNA sequencing and sugar assimilation ability) indicated that NFRI 7415 belongs to Lb. paracasei. The GABA production was further improved by the addition of pyridoxal phosphate to the culture medium and pH regulation of culture medium at pH 5.0. Under optimal cultivation conditions, strain NFRI 7415 produced GABA at a concentration of 302 mM when the glutamate concentration in the culture medium was 500 mM.

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Background
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Method
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“2003; Komatsuzaki et al. 2005; Jeng et al. 2007; Li et al. 2010).”
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Background
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Background
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Background
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“The GABA was produced by natural fermentation using a specific strain of lactic bacteria as reported in a previous report [7].”
Method
Ιn Vitro Screening of γ-Aminobutyric Acid and Autoinducer-2 Signalling in Lactic Acid Bacteria Exhibiting Probiotic Potential Isolated from Natural Black Conservolea Olives
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“Several factors are considered to have a detrimental effect on GABA synthesis in vitro, such as the incubation temperature, the incubation time, and the glutamate concentrations [61,63].”
Background
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Background
Global Genomic Landscapes of Lactiplantibacillus plantarum: Universal GABA Biosynthetic Capacity with Strain-Level Functional Diversity
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“The universal presence of gadB , gadC , and gltT highlights the strong conservation of acid-tolerance and GABA-production pathways [1,58,59].”
Manual de psicofarmacología clínica
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“1997), Lactobacillus paracasei (Komatsuzaki et al. 2005), have also been found to produce a large amount of GABA.”
Background
Synbiotic Fermentation of Undaria pinnatifida and Lactobacillus brevis to Produce Prebiotics and Probiotics
Kim, N., Kim, J. M., Son, J., & Ra, C. (2023) · Applied Biochemistry and Biotechnology · doi:10.1007/s12010-023-04415-y · Cited by 8
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Authors: Komatsuzaki, N., Shima, J., Kawamoto, S., Momose, H., & Kimura, T.
Affiliations: University of Tsukuba (JP)
Food Research Institute (JP)
Jissen Women's University (JP)
Corresponding author: Shima, Jun
ORCID: Komatsuzaki, Noriko
Shima, Jun
Kimura, Toshinori
Venue: Food Microbiology
Publisher: Elsevier BV
Published: 2005-12
Volume: 22
Issue: 6
Pages: 497-504
ISSN: 0740-0020 (ISSN-L)
DOI: 10.1016/j.fm.2005.01.002
OpenAlex: W2033640624
Cited by: 391
References: 28
Citations by year: 2026: 9 · 2025: 17 · 2024: 23 · 2023: 27 · 2022: 28 · 2021: 22 · 2020: 31 · 2019: 30 · 2018: 20 · 2017: 24 · 2016: 15 · 2015: 20 · 2014: 25 · 2013: 22 · 2012: 18
FWCI: 8.38
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Food Microbiology (publishedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Plant Science › GABA and Rice Research
Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Immunology and Microbiology › Applied Microbiology and Biotechnology › Biopolymer Synthesis and Applications
Keywords: GABA, Lactobacillus paracasei, GABA production, fermented fish products, traditional fermented foods, pyridoxal phosphate, culture medium pH, glutamate, lactic acid bacteria

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Production of γ-aminobutyric acid (GABA) by Lactobacillus paracasei isolated from traditional fermented foods

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