Characterization of γ-Aminobutyric acid(GABA) produced by a lactic acid bacterium from button mushroom bed

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Synthesis of γ - Aminobutyric Acid ( GABA ) by Lactic Acid Bacteria Isolated from Italian 1 Cheese Varieties 2 Running title : Lactic Acid Bacteria and γ - Aminobutyric Acid

* Corresponding author. Maria De Angelis, Dipartimento di Protezione delle Piante e 13 Microbiologia Applicata, Facoltà di Scienze Biotecnologiche di Bari, Via G. Amendola 165/a, 14 70126 Bari, Italy. Phone: ++ 39 080 5442948; Fax: ++ 39 080 5442911; E-mail: 15 [email protected] 16 17 AC CE PT ED Copyright © 2007, American Society for Microbiology and/or the Listed Authors/Institutions. ...

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Purification and Characterization of Melanogenic Enzyme Tyrosinase from Button Mushroom

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Biodiversity and γ-Aminobutyric Acid Production by Lactic Acid Bacteria Isolated from Traditional Alpine Raw Cow's Milk Cheeses

"Nostrano-cheeses" are traditional alpine cheeses made from raw cow's milk in Trentino-Alto Adige, Italy. This study identified lactic acid bacteria (LAB) developing during maturation of "Nostrano-cheeses" and evaluated their potential to produce γ-aminobutyric acid (GABA), an immunologically active compound and neurotransmitter. Cheese samples were collected on six cheese-making days, in three...

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Synthesis of gamma-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses.

The concentrations of gamma-aminobutyric acid (GABA) in 22 Italian cheese varieties that differ in several technological traits markedly varied from 0.26 to 391 mg kg(-1). Presumptive lactic acid bacteria were isolated from each cheese variety (total of 440 isolates) and screened for the capacity to synthesize GABA. Only 61 isolates showed this activity and were identified by partial sequencing...

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ژورنال

عنوان ژورنال: Journal of Mushroom

سال: 2013

ISSN: 1738-0294

DOI: 10.14480/jm.2013.11.4.181