ArticleInternational journal of molecular sciences2012
A glutamic acid-producing lactic acid bacteria isolated from Malaysian fermented foods.
Article in International journal of molecular sciences, 2012. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 45 papers.
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Who cites it
45 citing papers in PubMed, 108 citations in OpenAlex.
- L-Glutamic acid production by lactic acid bacteria from Brazilian fermented foods: screening, optimization, and probiotic-related properties of Limosilactobacillus fermentum CCMA 0205.International microbiology : the official journal of the Spanish Society for Microbiology · 2026Article
- In situ biotransformation of synthetic glutamate to γ-amino butyric acid by an auxotrophic Lactococcus lactis in polysorbate-mediated thermoaerobic process.Biodegradation · 2026Article
- Colonic Engyodontium fungus triggers neutrophil antimicrobial activity to suppress Lactobacillus johnsonii-derived glutamic acid-maintained Tregs.The Journal of clinical investigation · 2026Article
- Synergistic Effects of Plant Polysaccharides and Probiotics: A Novel Dietary Approach for Parkinson's Disease Intervention.Pharmaceuticals (Basel, Switzerland) · 2026Review
- Can bacteria control the human brain?Communicative & integrative biology · 2026Review
- Research progress of intestinal microbiota on cognitive dysfunction after spinal cord injury.iScience · 2025Review
- Urine amino acid and gamma aminobutyric acid level in COVID 19 patients.Iranian journal of microbiology · 2025Article
- Enrichment of γ-aminobutyric acid (GABA) in a legume-based beverage through the fermentation byCurrent research in food science · 2025Article
- Microbial dysbiosis-associated NMDAR hyperfunction in post-infectious irritable bowel syndrome with visceral hypersensitivity.Gastroenterology report · 2025Article
- Exploring the microbiota-gut-brain axis: impact on brain structure and function.Frontiers in neuroanatomy · 2025Review
- The emerging roles of neuroactive components produced by gut microbiota.Molecular biology reports · 2024Review
- Contributions of Gamma-Aminobutyric Acid (GABA) Produced by Lactic Acid Bacteria on Food Quality and Human Health: Current Applications and Future Prospects.Foods (Basel, Switzerland) · 2024Review
- Supplementation withFrontiers in immunology · 2024Article
- Probiotics in Postoperative Pain Management.Journal of personalized medicine · 2023Review
- Gut microbiota affects brain development and behavior.Clinical and experimental pediatrics · 2023Article
- Bio-Converted Spirulina for Nutraceutical Chewing Candy Formulations Rich in L-Glutamic and Gamma-Aminobutyric Acids.Microorganisms · 2023Article
- Article
- Footprint analysis of COFrontiers in nutrition · 2023Article
- Review
- The Role of the Human Microbiome in the Pathogenesis of Pain.International journal of molecular sciences · 2022Review
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
l-glutamaic acid is the principal excitatory neurotransmitter in the brain and an important intermediate in metabolism. In the present study, lactic acid bacteria (218) were isolated from six different fermented foods as potent sources of glutamic acid producers. The presumptive bacteria were tested for their ability to synthesize glutamic acid. Out of the 35 strains showing this capability, strain MNZ was determined as the highest glutamic-acid producer. Identification tests including 16S rRNA gene sequencing and sugar assimilation ability identified the strain MNZ as Lactobacillus plantarum. The characteristics of this microorganism related to its glutamic acid-producing ability, growth rate, glucose consumption and pH profile were studied. Results revealed that glutamic acid was formed inside the cell and excreted into the extracellular medium. Glutamic acid production was found to be growth-associated and glucose significantly enhanced glutamic acid production (1.032 mmol/L) compared to other carbon sources. A concentration of 0.7% ammonium nitrate as a nitrogen source effectively enhanced glutamic acid production. To the best of our knowledge this is the first report of glutamic acid production by lactic acid bacteria. The results of this study can be further applied for developing functional foods enriched in glutamic acid and subsequently γ-amino butyric acid (GABA) as a bioactive compound.
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Registered trials
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