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

The DOI matches its Crossref record; 28 of the 28 references it cites were found in a registry or an index.

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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Crossref · 10.1016/j.fm.2005.01.002

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28 of 28 references verified0 citation errors · 0 not checkable

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Research works printed but not linked: 3

  1. Kandler, 1989, Regular, nonsporing gram-positive rods, vol. 2, 1208
  2. Kiuchi, 1990, Development of sweet sorghum silage starter, Rep. Natl. Food Res. Inst., 54, 44
  3. Momose, 1999, Isolation of Lactic acid bacteria from Funa-sushi, Jissen Women's Univ. Bull., 36, 46

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Metadata

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
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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