ArticleJournal of applied microbiology2022
Biosynthesis of γ-aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread making.
Article in Journal of applied microbiology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed, 24 citations in OpenAlex.
- ValorizingMicroorganisms · 2025Article
- Transforming tomatoes into GABA-rich functional foods through genome editing: A modern biotechnological approach.Functional & integrative genomics · 2025Review
- Development, optimization and integrated characterization of rice-based yogurt alternatives enriched with roasted and non-roasted sprouted barley flour.Current research in food science · 2025Article
- 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
- Biosynthesis of γ-aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread making.Journal of applied microbiology · 2022Article
- Reuse of Wasted Bread as Soil Amendment: Bioprocessing, Effects on Alkaline Soil and Escarole (Foods (Basel, Switzerland) · 2022Article
- Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use ofFrontiers in microbiology · 2022Article
Corrections and comments
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Authors and funding
6 authors at 3 institutions in 2 countries.
Funding
Abstract
aimsThe aim of this study was to investigate the effectiveness of bread as substrate for γ-aminobutyric acid (GABA) biosynthesis, establishing a valorization strategy for surplus bread, repurposing it within the food chain. METHODS AND
resultsSurplus bread was fermented by lactic acid bacteria (LAB) to produce GABA. Pediococcus pentosaceus F01, Levilactobacillus brevis MRS4, Lactiplantibacillus plantarum H64 and C48 were selected among 33 LAB strains for the ability to synthesize GABA. Four fermentation experiments were set up using surplus bread as such, added of amylolytic and proteolytic enzymes, modifying the pH or mixed with wheat bran. Enzyme-treated slurries led to the release of glucose (up to 20 mg g
conclusionsBesides the high GABA concentration (148 mg kg SIGNIFICANCE AND IMPACT OF STUDY: Our results represent a proof of concept of effective strategies to repurpose food industry side streams.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.