Isolation and identification of lactic acid bacteria from Indonesian fermented foods as γ-aminobutyric acid-producing bacteria

gamma-aminobutyric acid is the most abundant inhibitory neurotransmitter in brain and has various physiological functions. The aim of this study was to isolated and screened GABA-producing lactic acid bacteria originally from Indonesia. Twelve fermented foods were considered in this study and the ability of LAB as GABA-producing bacteria were analyzed using TLC cellulose plates and pre-staining chromatography method. Six isolates (IFK-10, IFK-11, IFK-12, FN-12, FN-14, FN-15) were able to convert MSG to GABA during 24 h of cultivation. Two strains IFK-10 and 1FK-11 showed the highest amount of GABA concentration i.e 2.68 and 2.06 mg/ml, respectively. These strains were identified as Lactobacillus plantarum IFK-10 and Pediococcus pentosaceus IFK-11. Two strains of LAB from Indonesian as GABA-producing bacteria have a promising prospect and could support the development of functional foods. (C) All Rights Reserved