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Isolation, characterization, and utilization of γ-aminobutyric acid (GABA)-producing lactic acid bacteria from Myanmar fishery products fermented with boiled rice

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  • Food Science and Technology
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Abstract

γ-Aminobutyric acid (GABA)-producing lactic acid bacteria (LAB) were isolated from four types of Myanmar traditional fermented fishery products with boiled rice. All of them belonged to the genus Lactobacillus, and comparison of the effects of these representatives on GABA accumulation in fermented fishery products with boiled rice revealed that Lactobacillus farciminis D323 is the most effective strain as a starter culture. These results may contribute to the development of traditional fermented fishery products with functional properties. In addition, this study is the first to show in detail the distribution of GABA-producing LAB in Southeast Asian fermented fishery products.

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Acknowledgments

This study was supported by the Japanese Government (MONBUKAGAKUSHO) Scholarship Student program.

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Authors and Affiliations

  1. Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo, 108-8477, Japan

    Su Myo Thwe, Takeshi Kobayashi, Tianyao Luan, Naoko Hamada-Sato & Chiaki Imada

  2. Department of Fisheries, Ministry of Livestock and Fisheries, Yangon, Myanmar

    Su Myo Thwe

  3. Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo, 108-8477, Japan

    Takaaki Shirai

  4. Iwate Industrial Research Institute, 3-35-2 Iioka-Shinden, Morioka, Iwate, 020-0852, Japan

    Munenaka Onodera

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  1. Su Myo Thwe
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  2. Takeshi Kobayashi
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Correspondence to Takeshi Kobayashi.

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Thwe, S.M., Kobayashi, T., Luan, T. et al. Isolation, characterization, and utilization of γ-aminobutyric acid (GABA)-producing lactic acid bacteria from Myanmar fishery products fermented with boiled rice. Fish Sci 77, 279–288 (2011). https://doi.org/10.1007/s12562-011-0328-9

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  • DOI: https://doi.org/10.1007/s12562-011-0328-9

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