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Critical Reviews in Biotechnology Volume 41, 2021 - Issue 4
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Review Articles

Microbial production of gamma-aminobutyric acid: applications, state-of-the-art achievements, and future perspectives

Hongzhen LuoSchool of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-2111-0917View further author information
ORCID Icon,
Zheng LiuSchool of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, ChinaView further author information
,
Fang XieSchool of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, ChinaView further author information
,
Muhammad BilalSchool of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, ChinaView further author information
,
Lina LiuSchool of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, ChinaView further author information
,
Rongling YangSchool of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, ChinaView further author information
&
Zhaoyu WangSchool of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, ChinaView further author information
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Pages 491-512 | Received 23 Dec 2020, Accepted 23 Dec 2020, Published online: 04 Feb 2021

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Xiao Zhang, Yuqin Ding, Ying Hao, Guoqing Dong, Dengxiang Du & Dongao Huo. (2023) Annotation of genes involved in gamma-aminobutyric multiplication during coix germination by metabolome and transcriptome analysis. Food and Agricultural Immunology 34:1.
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Heny Herawati, Elmi Kamsiati, Diana Nur Afifah, Eni Kusumaningtyas, Muchamad Bachtiar, Sunarmani & Iceu Agustinisari. (2023) Characteristics of GABA (Gamma Amino Butyric Acid), antioxidant and sensory quality of modified Tempeh. International Journal of Food Properties 26:2, pages 3532-3543.
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Dianzhi Hou, Jian Tang, Qiqian Feng, Zhitao Niu, Qun Shen, Li Wang & Sumei Zhou. (2023) Gamma-aminobutyric acid (GABA): a comprehensive review of dietary sources, enrichment technologies, processing effects, health benefits, and its applications. Critical Reviews in Food Science and Nutrition 0:0, pages 1-23.
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Articles from other publishers (1)

A-Hyun Jeong, Jisu Hwang, Kyungae Jo, Singeun Kim, Yejin Ahn, Hyung Joo Suh & Hyeon-Son Choi. (2021) Fermented Gamma Aminobutyric Acid Improves Sleep Behaviors in Fruit Flies and Rodent Models. International Journal of Molecular Sciences 22:7, pages 3537.
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