γ-aminobutyric acid (GABA) is synthesised by glutamic acid decarboxylase which catalyses the decarboxylation of L-glutamic acid. L-glutamic acid is formed by α-ketoglutarate in the TCA cycle by glutamic acid dehydrogenase (GDH). GABA is found in the human brain, plants, animals and microorganisms. GABA functions as an antidepressant, antihypertensive, antidiabetic and immune system enhancer and has a good effect on neural disease. As GABA have pharmaceutical properties, conditions for GABA production need to be established. Microbiological GABA production is more safe and eco-friendly rather than chemical methods. Moreover, it is easier to control conditions of production using microorganisms compared to production in plants and animals. GABA production in fermented foods and beverages has the potential to be optimised to increase the functional effect of fermented foods and beverages.
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http://dx.doi.org/10.1016/j.heliyon.2020.e05526 | DOI Listing |
Front Nutr
January 2025
Department of Gastroenterology, Shaoxing People's Hospital, Shaoxing, China.
Objective: Fermented foods (FFs) may theoretically benefit irritable bowel syndrome (IBS) symptoms, but the role of FFs for IBS patients in the real world is inconsistent and has not been systematically assessed. We performed a systematic review and meta-analysis to examine this issue.
Methods: PubMed, MEDLINE, Embase and Cochrane Library databases were searched up to August 2024.
Microb Ecol
January 2025
Departamento de Microbiología, Universidad de Granada, Avda. Fuentenueva, S/N, 18071, Granada, Spain.
Cheese production involves various lactic acid bacteria (LAB) that break down lactose, milk proteins, and fats, producing key nutrients and influencing the cheese's flavor. They form communities that play a crucial role in determining the cheese's organoleptic properties. The composition of cheeses' microbial communities is shaped by physicochemical factors (e.
View Article and Find Full Text PDFBMC Microbiol
January 2025
Collage of Animal Science, Guizhou University, Guiyang, Guizhou, China.
Objective: Wet distiller's grains (WDG) are rich in crude protein, yet challenging to preserve. Nevertheless, incorporating WDG into total mixed ration (TMR) silage holds promise for enhancing fermentation quality. This study investigated the effects of varying WDG proportions on nitrogen composition, fermentation quality, and microorganisms in TMR silage.
View Article and Find Full Text PDFCurr Microbiol
January 2025
Department of Nanotechnology Engineering, Abdullah Gul University, Kayseri, Türkiye.
Traditional Turkish fermented foods like boza, pickles, and tarhana are recognized for their nutritional and health benefits, yet the probiotic potential of lactic acid bacteria (LAB) strains isolated from them remains underexplored. Sixty-six LAB strains were isolated from fermented foods using bacterial morphology, Gram staining, and catalase activity. The isolates were differentiated at strain level by RAPD-PCR (Random Amplification of Polymorphic DNA-Polymerase Chain Reaction) and twenty-five strains were selected for further evaluation of acid and bile salt tolerance.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
College of Agriculture, Henan University, Kaifeng 475004, China; School of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University, Singapore 637371, Singapore; Food Laboratory of Zhongyuan, Luohe 462000, China. Electronic address:
This study explores the impact of multi-species co-fermentation on the thermal properties of wheat starch, emphasizing the innovative use of fish collagen as an additive. The effects of adding different levels of fish collagen (0 %, 3 %, 6 %, 9 %, 12 %, and 15 %) on the thermal properties of starch were investigated during co-fermentation with Lactobacillus plantarum and Saccharomyces cerevisiae. Utilizing analytical techniques such as X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FT-IR), we observed a significant increase in the degree of order from 1.
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