Isolation of γ-Aminobutyric Acid (GABA)-Producing Lactic Acid Bacteria with Anti-Inflammatory Effects from Fermented Foods in Korea

Isolation of γ-Aminobutyric Acid (GABA)-Producing Lactic Acid Bacteria with Anti-Inflammatory Effects from Fermented Foods in Korea

Lactic acid bacteria have become popular because of their γ-aminobutyric acid (GABA)-producing ability. In the present study, we selected four <i>Levilactobacillus brevis</i> strains (MG5552, MG5405, MG5261, and MG5522) with GABA-producing ability from the 33 strains isolated from variou...

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Bibliographic Details
Main Authors:	Ye-Lim Kim, Trung Hau Nguyen, Jin-Seong Kim, Jeong-Yong Park, Chang-Ho Kang
Format:	Article
Language:	English
Published:	MDPI AG 2023-06-01
Series:	Fermentation
Subjects:	γ-aminobutyric acid thin layer chromatography anti-inflammatory probiotics lactic acid bacteria
Online Access:	https://www.mdpi.com/2311-5637/9/7/612

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