%0 Journal Article
%T EFFECT OF FOOD-MICROORGANISMS ON GAMMA-AMINOBUTYRIC ACID PRODUCTION BY FERMENTATION
%A Robert Mazur
%A Jozef Hudec
%A Kamila Kovalovsk¨¢
%J Journal of Microbiology, Biotechnology and Food Sciences
%D 2012
%I Slovak University of Agriculture
%R 13385178
%X Lactic acid bacteria (LAB) are nice targets in order to study ¦Ã-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 ¦Ã-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.
%K ¦Ã-aminobutyric acid
%K fermentation
%K monosodium glutamate
%K lactic acid bacteria
%U http://www.jmbfs.org/wp-content/uploads/2012/01/Mazur.pdf