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Production of ${\gamma}-Aminobutyric$ Acid (GABA) by Lactobacillus buchneri Isolated from Kimchi and its Neuroprotective Effect on Neuronal Cells  

Cho, Yu-Ran (Department of Food and Nutrition, Chosun University)
Chang, Ji-Yoon (Department of Food and Nutrition, Chosun University)
Chang, Hae-Choon (Department of Food and Nutrition, Chosun University)
Publication Information
Journal of Microbiology and Biotechnology / v.17, no.1, 2007 , pp. 104-109 More about this Journal
Abstract
Lactic acid bacteria that accumulated ${\gamma}-aminobutyric$ acid (GABA) in culture medium were screened to identify strains with high GAB A-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 $30^{\circ}C$ 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 neurotoxicantinduced cell death.
Keywords
GABA; Lb. buchneri; neuroprotective effect;
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Times Cited By KSCI : 5  (Citation Analysis)
Times Cited By Web Of Science : 24  (Related Records In Web of Science)
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