A high γ-aminobutyric acid-producingLactobacillus brevis isolated from Chinese traditionalpaocai
By Haixing Li, Dandan Gao, Yu-sheng Cao, Hengyi Xu. Annals of Microbiology, 2008
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To find a high γ-aminobutyric acid-producing lactic acid bacterium, more than 1000 strains of lactic acid bacteria isolated frompaocai samples in various areas of China were screened by the ability in production of γ-aminobutyric acid, analysed with paper chromatography, HPLC and HPLC-MS. Among them, one strain NCL912 exhibited high ability to convert sodium glutamate to γ-aminobutyric acid. The strain accumulated 149.05 mM of γ-aminobutyric acid in a modified MRS medium containing 3% sodium glutamate after 48 h of static cultivation at 30 °C. This strain was identified asLactobacillus brevis according to its phenotypic and phylogenetic characteristics.
Subfields: Biochemistry, Food Science, Plant Science
View Paper: https://www.semanticscholar.org/paper/efe9163932e17a58704d71d824f4ac27a8e091a0
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Citations in the corpus
- γ‐Aminobutyric acid production by culturable bacteria from the human intestine (2012, background): “…effects following the consumption of GABA-enriched fermented food, there was a concomitant surge in the isolation of novel fermented food-derived or dairy-starter cultures with the ability to produce GABA (Siragusa et al. 2007; Hiraga et al. 2008; Komatsuzaki et al. 2008; Li et al. 2008).”