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

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

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 ana...

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Veröffentlicht in:Journal of microbiology, biotechnology and food sciences biotechnology and food sciences, 2012-02, Vol.1 (Special Issue), p.1065-1073
Hauptverfasser: Mazur, Robert, Hudec, Jozef, Kovalovská, Kamila
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Bacteria
Blood pressure
Fermentation
Food
Microorganisms
Physiology
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creator Mazur, Robert
Hudec, Jozef
Kovalovská, Kamila
description 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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subjects Bacteria
Blood pressure
Fermentation
Food
Microorganisms
Physiology
title EFFECT OF FOOD-MICROORGANISMS ON GAMMA-AMINOBUTYRIC ACID PRODUCTION BY FERMENTATION
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