Antimicrobial activity and productivity of γ-aminobutyric acid in lactic acid bacteria isolated from traditional Gifu ayu-narezushi

• Published in: Food Science and Technology Research Vol. 30; no. 2; pp. 247 - 252
• Main Authors: Noguchi, Koichiro, Iwahashi, Hitoshi, Shimada, Masaya, Nakagawa, Tomoyuki, Hori, Mitsuyo, Nakamura, Kohei, Kawai, Yusuke
• Format: Journal Article
• Language: English
• Published: Tsukuba Japanese Society for Food Science and Technology 01.01.2024; Japan Science and Technology Agency
• Subjects: Antimicrobial activity; ayu sweetfish (Plecoglossus altivelis); Bacteria; E coli; Enterococcus lactis; fermented food; GABA; Lactic acid; Lactic acid bacteria; Leuconostoc mesenteroides; traditional Gifu ayu-narezushi; γ-Aminobutyric acid

From traditional Gifu ayu-narezushi, Leuconostoc, Latilactobacillus, and Enterococcus were isolated as dominant genera. Isolated strains of Leuconostoc mesenteroides showed high growth inhibition activity against Staphylococcus aureus and Escherichia coli. The isolated strain, Enterococcus lactis EC...