Greener production of gamma-aminobutyric acid (GABA) by potential probiotic strain utilizing agro residues

Abstract

γ-Aminobutyric acid (GABA) plays a key role as an inhibitory neurotransmitter for the central nervous system in mammals. GABA is produced naturally in the human body but is also supplemented by food items such as rice and several traditional fermented foods. GABA is a bulk chemical that can be used in food, nutraceuticals, pharmaceuticals, and biomedicine, thus required for improving human health and improving their well-being. Evidence suggests that microorganisms such as bacteria, fungi, and cyanobacteria can efficiently help in the sustainable production of GABA, utilizing agro residues and food and dairy waste as substrate. The application of microbes and agro residues helps minimize the overall cost and carbon footprints of otherwise chemical-intensive industrial processes. Thus, the present study focused on screening and selection of suitable probiotic Lactobacillus strains (Lactobacillus plantarum MTCC 1325, Lactobacillus fermentum MTCC 903, Lactobacillus rhamnosus MTCC 1408, Lactobacillus delbrueckii subsp.