Isolation and Characterization of Gamma-Aminobutyric Acid (GABA)-Producing Lactic Acid Bacteria from Kimchi
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چکیده
منابع مشابه
Characterization of Lactic Acid Bacteria Isolated from Sauce-type Kimchi
This study was carried out to investigate the isolation and characterization of lactic acid bacteria (LAB) from naturally fermented sauce-type kimchi. Sauce-type kimchi was prepared with fresh, chopped ingredients (Korean cabbage, radish, garlic, ginger, green onion, and red pepper). The two isolated bacteria from sauce-type kimchi were identified as Pediococcus pentosaceus and Lactobacillus br...
متن کاملSynthesis 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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Gamma aminobutyrate (GABA) is a non-protein amino acid that is thought to play an important role in the modulation of the central response to stress. Mechanisms by which GABA may facilitate these responses to stress are metabolic and/or mechanical disruptions. Environmental stresses increase GABA accumulation through cytosolic acidification, induce an acidic pH-dependent activation of glutamate...
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Introduction Gamma-aminobutyric acid (GABA) is a major neuro transmitter widely distributed throughout the central nervous system (CNS). Because too much excitation can lead to irritability, restlessness, insomnia, seizures, and movement disorders, it must be balanced with inhibition. GABA – the most important inhibitory neurotransmitter in the brain – provides this inhibition, acting like a “b...
متن کاملSynthesis 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: Current Topic in Lactic Acid Bacteria and Probiotics
سال: 2020
ISSN: 2287-853X
DOI: 10.35732/ctlabp.2020.6.2.64