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

Authors

  • Robert Mazur
  • Jozef Hudec
  • Kamila Kovalovská

Keywords:

γ-aminobutyric acid, fermentation, monosodium glutamate, lactic acid bacteria

Abstract

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.

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Published

2012-02-01

How to Cite

Mazur, R., Hudec, J., & Kovalovská, K. (2012). EFFECT OF FOOD-MICROORGANISMS ON GAMMA-AMINOBUTYRIC ACID PRODUCTION BY FERMENTATION. Journal of Microbiology, Biotechnology and Food Sciences, 1(Special issue), 1065–1073. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7406

Issue

Vol. 1 No. Special issue (2012): February

Section

Food Sciences

License

Copyright (c) 2012 Robert Mazur, Jozef Hudec, Kamila Kovalovská

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

All papers published in the Journal of Microbiology, Biotechnology and Food Sciences  are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).