Use of Lactococcus lactis to enrich sourdough bread with γ-aminobutyric acid

References

• Cho YR, Chang JY, Chang HC. 2007. Production of γ-aminobutyric acid (GABA) by Lactobacillus buchneri isolated from Kimchi and its neuroprotective effect on neuronal cells. J Microbiol Biotech. 17 1: 104–109.
   PubMed Web of Science ®Google Scholar
• Corsetti A, Gobbetti M, Smacchi E. 1996. Antibacterial activity of sourdough lactic acid bacteria: isolation of a bacteriocin-like inhibitory substance from Lactobacillus sanfrancisco C57. Food Microbiol. 13:447–456.
   Web of Science ®Google Scholar
• Gobbetti M, Corsetti A. 1997. Lactobacillus sanfrancisco a key sourdough lactic acid bacterium: a review. Food Microbiol. 14:175–187.
   Web of Science ®Google Scholar
• Hammes WP, Ganzle MG. 1997. Sourdough breads and related products. Microbiol Ferm Foods. 1:199–216.
   Google Scholar
• Huang J, Mei LH, Wu H. 2007. Biosynthesis of γ-aminobutyric acid (GABA) using immobilized whole cells of Lactobacillus brevis. World J Microbiol Biotechnol. 23:865–871.
   Web of Science ®Google Scholar
• Komatsuzaki N, Shima J, Kawamoto S, Monose H, Kimura T. 2005. Production of γaminobutyric acid (GABA) by Lactobacillus paracasei isolated from traditional fermented foods. Food Microbiol. 22:497–504.
   Web of Science ®Google Scholar
• Komatsuzaki N, Tsukahara K, Toyoshima H. 2007. Effect of soaking and gaseous treatment on GABA content in germinated brown rice. J Food Microbiol. 78:556–560.
   Google Scholar
• Leroy F, de Vuyst L. 2004. Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends Food Sci Technol. 15:67–78.
   Web of Science ®Google Scholar
• Messens W, Neysens P, Vansieleghem W, Vanderhoeven J, Vuyst LD. 2002. Modeling growth and bacteriocin production by Lactobacillus amylovorus DCE 471 in response to temperature and pH values used for sourdough fermentations. Appl Environ Microbiol. 68:1431–1435.
   PubMed Web of Science ®Google Scholar
• Nomura M, Kimoto H, Someya Y, Furukawa S, Suzuki I. 1998. Production of γ-aminobutyric acid by cheese starters during cheese ripening. J Dairy Sci. 81:1486–1491.
   PubMed Web of Science ®Google Scholar
• Okada T, Sugishita T, Murakami T, Murai H, Hotorino T, Onoda A, . 2000. Effect of the defatted rice germ enriched with GABA for sleeplessness, depression, autonomic disorder by oral administration. J Jpn Soc Food Sci Technol. 47:596–603 (in Japanese with English abstract).
   Web of Science ®Google Scholar
• Park K-B, Oh S. 2007. Production of yoghurt with enhanced levels of gamma aminobutyric acid and valuable nutrients using lactic acid bacteria and germinated soybean extract. Bioresource Technology. 98:1675–1679.
   PubMed Web of Science ®Google Scholar
• Roohinejad S, Mirhosseini H, Saari N, Mustafa S, Alias I, Hussin ASM, Hamid A, Manap MY. 2009. Evaluation of GABA, crude protein and amino acid composition from different varieties of Malaysian's brown rice. Aust J Crop Sc. 3 (4): 184–190.
   Google Scholar
• Rossetti V, Lombard A. 1996. Determination of glutamate decarboxylase by high-performance liquid chromatography. J Chromatogr B. 681:63–67.
   PubMed Web of Science ®Google Scholar
• Singh MS. 2004. Bhatura recipe from “A taste of Palace Life Royal Indian Cookery”, Available at http://www.food.com/recipe/bhatura-107130. Accessed on 05 November 2011.
   Google Scholar
• Smith CA, Cooper PK, Hanawalt PC. 1981. DNA Repair. A laboratory manual of research procedures. In: Friedberg EC, Hanawalt PC. editors. . New York: Marcel Dekker289–305 Vol. 1B.
   Google Scholar
• Su YC, Wang JJ, Lin TT. 2003. Production of the secondary metabolites gamma-aminobutyric acid and monacolin K by Monascus. J Ind Microbiol Biotechnol. 30:41–46.
   PubMed Web of Science ®Google Scholar
• Ueno H. 2000. Enzymatic and structural aspects on glutamate decarboxylase. J Mol Cat. 10:67–79.
   Web of Science ®Google Scholar
• Weisburg WA, Barns SM, Pelletier DA, Lane DJ. 1991. 16S ribosomal DNA amplification for phylogenetic study. J Bacteriol. 173:697–703.
   PubMed Web of Science ®Google Scholar
• Zhang G, Bown AW. 1997. The rapid determination of γ-aminobutyric acid. Phytochemistry. 44:1007–1009.
   Web of Science ®Google Scholar
• Zhao M, Ma Y, Wei ZZ, Yuan WX, Li YL, Zhang CH, . 2011. Determination and comparison of γ-aminobutyric acid (GABA) content in Pu-erh and other types of Chinese Tea. J Agric Food Chem. 59 8: 3641–3648.
   PubMed Web of Science ®Google Scholar