Identification, Classification and Screening for γ-Amino-butyric Acid Production in Lactic Acid Bacteria from Cambodian Fermented Foods

Production of γ-aminobutyric acid (GABA) by lactic acid bacteria strains isolated from traditional, starter-free dairy products made of raw milk

(2019) J.A. Valenzuela et al.   Beneficial Microbes

Expression and characterization of glutamate decarboxylase from Lactobacillus brevis HYE1 isolated from kimchi

(2018) Hee Seon Lim et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Dietary Neurotransmitters: A Narrative Review on Current Knowledge

(2018) Matteo Briguglio et al.   Nutrients

Occurrence and Dynamism of Lactic Acid Bacteria in Distinct Ecological Niches: A Multifaceted Functional Health Perspective

(2018) Fanny George et al.   Frontiers in Microbiology

Significance of traditional fermented foods in the lower Mekong subregion: A focus on lactic acid bacteria

(2018) Dalin Ly et al.   Food Bioscience

Lactococci of Local Origin as Potential Starter Cultures for Traditional Montenegrin Cheeses

(2017) Mirjana Bojanic Rasovic et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

MALDI-TOF mass spectrometry for the identification of lactic acid bacteria isolated from a French cheese: The Maroilles

(2017) Menouar Nacef et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Exploring the metabolic heterogeneity of coagulase-negative staphylococci to improve the quality and safety of fermented meats: a review

(2017) María Sánchez Mainar et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Rapid and accurate identification of species of the genus Pediococcus isolated from Korean fermented foods by matrix-assisted laser desorption/ionization time-of-flight MS with local database extension

(2017) Youngjae Cho et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Characterization of a Glutamate Decarboxylase (GAD) from Enterococcus avium M5 Isolated from Jeotgal, a Korean Fermented Seafood

(2017) Kang Wook Lee et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Bioconversion Using Lactic Acid Bacteria: Ginsenosides, GABA, and Phenolic Compounds

(2017) Na-Kyoung Lee et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Recent advances in γ -aminobutyric acid (GABA) properties in pulses: an overview

(2017) Nooshin Nikmaram et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Bioactive compounds and bioactivities of germinated edible seeds and sprouts: An updated review

(2017) Ren-You Gan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Biotechnological advances and perspectives of gamma-aminobutyric acid production

(2017) Ning Xu et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Enhancement of gamma-aminobutyric acid (GABA) levels using an autochthonous Lactobacillus futsaii CS3 as starter culture in Thai fermented shrimp (Kung-Som)

(2017) Chatthaphisuth Sanchart et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Novel approaches for the taxonomic and metabolic characterization of lactobacilli: Integration of 16S rRNA gene sequencing with MALDI-TOF MS and 1H-NMR

(2017) Claudio Foschi et al.   PLoS One

16S-ARDRA and MALDI-TOF mass spectrometry as tools for identification of Lactobacillus bacteria isolated from poultry

(2016) Marta Dec et al.   BMC MICROBIOLOGY

High γ-aminobutyric acid production from lactic acid bacteria: Emphasis on Lactobacillus brevis as a functional dairy starter

(2016) Qinglong Wu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Lactobacillus futsaii CS3, a New GABA-Producing Strain Isolated from Thai Fermented Shrimp (Kung-Som)

(2016) Chatthaphisuth Sanchart et al.   INDIAN JOURNAL OF MICROBIOLOGY

Technological and safety properties of newly isolated GABA-producing Lactobacillus futsaii strains

(2016) C. Sanchart et al.   JOURNAL OF APPLIED MICROBIOLOGY

Use of γ-aminobutyric acid producing lactic acid bacteria as starters to reduce biogenic amines and cholesterol in Thai fermented pork sausage (Nham) and their distribution during fermentation

(2016) Duangporn Kantachote et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Identification of Lactic Acid Bacteria in Fruit Pulp Processing Byproducts and Potential Probiotic Properties of Selected Lactobacillus Strains

(2016) Estefânia F. Garcia et al.   Frontiers in Microbiology

Optimal excitation and emission wavelengths to analyze amino acids and optimize neurotransmitters quantification using precolumn OPA-derivatization by HPLC

(2015) J. Perucho et al.   AMINO ACIDS

Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain Cheese

(2015) Ilaria Carafa et al.   FOOD MICROBIOLOGY

Bacterial dynamics during yearlong spontaneous fermentation for production of ngari, a dry fermented fish product of Northeast India

(2015) Khunjamayum Romapati Devi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evaluation of improved γ-aminobutyric acid production in yogurt using Lactobacillus plantarum NDC75017

(2015) Y. Shan et al.   JOURNAL OF DAIRY SCIENCE

Biodiversity andγ-Aminobutyric Acid Production by Lactic Acid Bacteria Isolated from Traditional Alpine Raw Cow’s Milk Cheeses

(2015) Elena Franciosi et al.   Biomed Research International

MALDI-TOF mass spectrometry: an emerging technology for microbial identification and diagnosis

(2015) Neelja Singhal et al.   Frontiers in Microbiology

Probiotic properties of Pediococcus strains isolated from jeotgals, salted and fermented Korean sea-food

(2014) Kang Wook Lee et al.   ANAEROBE

Characterization of a glutamate decarboxylase (GAD) gene from Lactobacillus zymae

(2014) Ji Yeong Park et al.   BIOTECHNOLOGY LETTERS

Rapid species-level identification of vaginal and oral lactobacilli using MALDI-TOF MS analysis and 16S rDNA sequencing

(2014) Annette Carola Anderson et al.   BMC MICROBIOLOGY

Selection and Characteristics of Fermented Salted Seafood (jeotgal)-Originated Strains with Excellent S-adenosyl-L-methionine (SAM) Production and Probiotics Efficacy

(2014) Min-Jeong Kim et al.   Korean Journal for Food Science of Animal Resources

Cloning of a novel specific SCAR marker for species identification in Lactobacillus pentosus

(2014) Chien-Hsun Huang et al.   MOLECULAR AND CELLULAR PROBES

Identification of Lactobacillus from the Saliva of Adult Patients with Caries Using Matrix-Assisted Laser Desorption/Ionization Time-Of-Flight Mass Spectrometry

(2014) Yifei Zhang et al.   PLoS One

Identification of Lactobacillus strains of goose origin using MALDI-TOF mass spectrometry and 16S–23S rDNA intergenic spacer PCR analysis

(2014) Marta Dec et al.   RESEARCH IN MICROBIOLOGY

Gamma-aminobutyric acid as a bioactive compound in foods: a review

(2014) Marina Diana et al.   Journal of Functional Foods

Microbial diversity and flavor formation in onion fermentation

(2014) Lili Cheng et al.   Food & Function

Production of gaba (γ - aminobutyric acid) by microorganisms: a review

(2013) Radhika Dhakal et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Differentiation of Lactobacillus brevis strains using Matrix-Assisted-Laser-Desorption-Ionization-Time-of-Flight Mass Spectrometry with respect to their beer spoilage potential

(2013) Carola C. Kern et al.   FOOD MICROBIOLOGY

A description of the lactic acid bacteria microbiota associated with the production of traditional fermented vegetables in Vietnam

(2013) Doan Thi Lam Nguyen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Selection of γ-aminobutyric acid-producing lactic acid bacteria and their potential as probiotics for use as starter cultures in Thai fermented sausages (Nham)

(2013) Anussara Ratanaburee et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Production of GABA (gamma amino butyric acid) by Lactic Acid Bacteria

(2013) Moo-Chang Kook et al.   Korean Journal for Food Science of Animal Resources

Lactic acid bacteria from fermented table olives

(2012) Albert Hurtado et al.   FOOD MICROBIOLOGY

Identification of lactobacilli isolated from food by genotypic methods and MALDI-TOF MS

(2012) Marta Dušková et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evaluation of a Simple Protein Extraction Method for Species Identification of Clinically Relevant Staphylococci by Matrix-Assisted Laser Desorption Ionization-Time of Flight Mass Spectrometry

(2012) N. Matsuda et al.   JOURNAL OF CLINICAL MICROBIOLOGY

Isolation and Identification of γ-Aminobutyric acid (GABA)-producing lactic acid bacteria from Kimchi

(2012) Min-Ju Kim et al.   Journal of the Korean Society for Applied Biological Chemistry

Validation of MALDI-TOF MS for rapid classification and identification of lactic acid bacteria, with a focus on isolates from traditional fermented foods in Northern Vietnam

(2012) N.T.L. Doan et al.   LETTERS IN APPLIED MICROBIOLOGY

Enterococci in the Environment

(2012) Muruleedhara N. Byappanahalli et al.   MICROBIOLOGY AND MOLECULAR BIOLOGY REVIEWS

Characterization of the Lactobacillus casei group based on the profiling of ribosomal proteins coded in S10-spc-alpha operons as observed by MALDI-TOF MS

(2012) Hiroaki Sato et al.   SYSTEMATIC AND APPLIED MICROBIOLOGY

Phylogenomic reconstruction of lactic acid bacteria: an update

(2011) Zhi-Gang Zhang et al.   BMC EVOLUTIONARY BIOLOGY

(GTG)5-PCR fingerprinting of lactobacilli isolated from cervix of healthy women

(2011) P. Švec et al.   FOLIA MICROBIOLOGICA

Lactobacillus futsaii sp. nov., isolated from fu-tsai and suan-tsai, traditional Taiwanese fermented mustard products

(2011) S.-H. Chao et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Comparison of Direct Colony Method versus Extraction Method for Identification of Gram-Positive Cocci by Use of Bruker Biotyper Matrix-Assisted Laser Desorption Ionization-Time of Flight Mass Spectrometry

(2011) A. A. Alatoom et al.   JOURNAL OF CLINICAL MICROBIOLOGY

Identification of Enterococci from Broiler Products and a Broiler Processing Plant and Description ofEnterococcus viikkiensissp. nov.

(2010) Riitta Rahkila et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Identification of lactic acid bacteria associated with the production of plaa-som, a traditional fermented fish product of Thailand

(2010) Phikunthong Kopermsub et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Lactobacillus spp. associated with early childhood caries

(2009) P. Švec et al.   FOLIA MICROBIOLOGICA

Lactobacillus phylogenomics - towards a reclassification of the genus

(2008) M. J. Claesson et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Biochemical Mechanism on GABA Accumulation During Fruit Development in Tomato

(2008) Takashi Akihiro et al.   PLANT AND CELL PHYSIOLOGY