title: Production of γ-aminobutyric acid by microorganisms from different food sources.
abstract: BACKGROUND
  γ-Aminobutyric acid (GABA) is a potentially bioactive component of foods and pharmaceuticals. The aim of this study was screen lactic acid bacteria belonging to the Czech Collection of Microorganisms, and microorganisms (yeast and bacteria) from 10 different food sources for GABA production by fermentation in broth or plant and animal products.
  
  
  RESULTS
  Under an aerobic atmosphere, very low selectivity of GABA production (from 0.8% to 1.3%) was obtained using yeast and filamentous fungi, while higher selectivity (from 6.5% to 21.0%) was obtained with bacteria. The use of anaerobic conditions, combined with the addition of coenzyme (pyridoxal-5-phosphate) and salts (CaCl2 , NaCl), led to the detection of a low concentration of GABA precursor. Simultaneously, using an optimal temperature of 33 °C, a pH of 6.5 and bacteria from banana (Pseudomonadaceae and Enterobacteriaceae families), surprisingly, a high selectivity of GABA was obtained. A positive impact of fenugreek sprouts on the proteolytic process and GABA production from plant material as a source of GABA precursor was identified.
  
  
  CONCLUSIONS
  Lactic acid bacteria for the production of new plant and animal GABA-rich products from different natural sources containing GABA precursor can be used.
authors.affiliation: Department of Agrochemistry and Plant Nutrition, Slovak Agricultural University, Nitra, Slovakia.
authors.forename: Jozef
authors.initials: J
authors.lastname: Hudec
authors.forename: Ľubomír
authors.initials: Ľ
authors.lastname: Kobida
authors.forename: Margita
authors.initials: M
authors.lastname: Čanigová
authors.forename: Magdaléna
authors.initials: M
authors.lastname: Lacko-Bartošová
authors.forename: Otto
authors.initials: O
authors.lastname: Ložek
authors.forename: Peter
authors.initials: P
authors.lastname: Chlebo
authors.forename: Jana
authors.initials: J
authors.lastname: Mrázová
authors.forename: Ladislav
authors.initials: L
authors.lastname: Ducsay
authors.forename: Judita
authors.initials: J
authors.lastname: Bystrická
mesh_terms: D000818:Animals; D001419:Bacteria / Q000378:metabolism*; D019149:Bioreactors; D004755:Enterobacteriaceae; D005285:Fermentation; D005516:Food Microbiology; D005658:Fungi / Q000378:metabolism; D018698:Glutamic Acid / Q000378:metabolism; D007778:Lactobacillus / Q000378:metabolism; D028521:Musa / Q000382:microbiology; D011548:Pseudomonadaceae; D029910:Trigonella / Q000737:chemistry; D005680:gamma-Aminobutyric Acid / Q000096:biosynthesis*
chemical_list: D018698:Glutamic Acid; D005680:gamma-Aminobutyric Acid
keywords: Pseudomonadaceae and Enterobacteriaceae; fenugreek sprouts; food microorganisms; lactic acid bacteria; γ-aminobutyric acid