ArticleBiomolecules2019
Identification, Classification and Screening for γ-Amino-butyric Acid Production in Lactic Acid Bacteria from Cambodian Fermented Foods.
Article in Biomolecules, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
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Who cites it
11 citing papers in PubMed, 26 citations in OpenAlex.
- GABA-Producing Bacteria as Potential Psychobiotics in Gut-Brain Axis Regulation.International journal of molecular sciences · 2026Review
- Review
- Advances in Biotechnological GABA Production: Exploring Microbial Diversity, Novel Food Substrates, and Emerging Market Opportunities.International journal of molecular sciences · 2025Review
- Evaluation of the probiotic, technological, safety attributes, and GABA-producing capacity of microorganisms isolated from Iranian milk kefir beverages.Frontiers in microbiology · 2024Article
- Biosynthesis of Gamma-Aminobutyric Acid (GABA) byCurrent issues in molecular biology · 2023Review
- Fermented Minor Grain Foods: Classification, Functional Components, and Probiotic Potential.Foods (Basel, Switzerland) · 2022Review
- In Vitro Assessment of Bio-Functional Properties fromCurrent issues in molecular biology · 2022Article
- Application ofFoods (Basel, Switzerland) · 2022Article
- Glutamate Decarboxylase from Lactic Acid Bacteria-A Key Enzyme in GABA Synthesis.Microorganisms · 2020Review
- Exploitation of Lactic Acid Bacteria and Baker's Yeast as Single or Multiple Starter Cultures of Wheat Flour Dough Enriched with Soy Flour.Biomolecules · 2020Article
- Biogenic Amine Contents and Microbial Characteristics of Cambodian Fermented Foods.Foods (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
5 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Screening for various types of lactic acid bacteria (LAB) that form the biological agent γ-amino-butyric acid (GABA) is important to produce different kinds of GABA-containing fermented foods. So far, no GABA-producing LAB have been reported from Cambodian fermented foods. Most small-scale fermentations and even some industrial processes in this country still rely on indigenous LAB. The application of GABA-producing autochthonous starters would allow the production of Cambodian fermented foods with an additional nutritional value that meet the population's dietary habits and that are also more attractive for the international food market. Matrix-assisted laser desorption/ionizing time-of-flight mass spectrometry (MALDI-TOF MS) and partial 16S rDNA sequencing were used to identify 68 LAB isolates from Cambodian fermented foods. These isolates were classified and grouped with (GTG)
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Registered trials
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