EFFECT OF FOOD-MICROORGANISMS ON GAMMA-AMINOBUTYRIC ACID PRODUCTION BY FERMENTATION

• Main Authors: Jozef Hudec, Robert Mazur, Kamila Kovalovská
• Format: Article
• Language: English
• Published: Slovak University of Agriculture 2012-02-01
• Series: Journal of Microbiology, Biotechnology and Food Sciences
• Subjects: γ-aminobutyric acid; fermentation; monosodium glutamate; lactic acid bacteria
• Online Access: http://www.jmbfs.org/wp-content/uploads/2012/01/Mazur.pdf

Lactic acid bacteria (LAB) are nice targets in order to study γ-aminobutyric acid (GABA) production that has been reported to be effective in order to reduce blood pressure in experimental animals and human beings. In this study, we aimed to γ-aminobutyric acid (GABA) production in aerobical and anaerobical conditions, using different sources of microorganisms. The highest selectivity of GABA from precursor L-monosodium glutamate (82.22%) has been reported using of microorganisms from banana, and with addition of pyridoxal-5-phosphate (P-5-P). For augmentation of selectivity the application of the further stimulating factors of GABA biosynthesis is needed.