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J Microbiol Biotechnol. 2007 Jan;17(1):104-9.

Production of gamma-aminobutyric acid (GABA) by Lactobacillus buchneri isolated from kimchi and its neuroprotective effect on neuronal cells.

Author information

1
Department of Food and Nutrition, Chosun University, Gwangju 501-759, Korea.

Abstract

Lactic acid bacteria that accumulated gamma-aminobutyric acid (GABA) in culture medium were screened to identify strains with high GABA-producing ability. One strain, MS, which was isolated from kimchi, showed the highest GABA-producing ability among the screened strains. MS was identified as Lactobacillus buchneri based on Gram-staining, metabolic characteristics, and 16S rDNA sequence determination. Optimum culture conditions for GABA production were determined: MRS broth containing 5% MSG, 1% NaCl, and 1% glucose, at an initial pH of 5.0, the incubation temperature at 30 degrees C for 36 h. Under these conditions, MS produced GABA at a concentration of 251 mM with a 94% GABA conversion rate. Moreover, culture extracts of Lb. buchneri MS partially or completely protected neuronal cells against neurotoxicant-induced cell death.

PMID:
18051360
[Indexed for MEDLINE]
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