Enhancement of γ-aminobutyric acid (GABA) in Nham (Thai fermented pork sausage) using starter cultures of Lactobacillus namurensis NH2 and Pediococcus pentosaceus HN8

Potential of bacteriocin-producing lactic acid bacteria for safety improvements of traditional Thai fermented meat and human health

“…A new type of Nham has been developed successfully by using two selected GABA producing LAB, Lb. namurensis NH2 and P. pentosaceus HN8 with the addition of 0.5% monosodium glutamate (Ratanaburee, Kantachote, Charernjiratrakul, & Sukhoom, 2013). The maximum content of GABA, 4051 mg/kg was found in the Nham produced which was substantially higher than that found in any of the commercially produced Nhams (261-792 mg/kg) and inoculated set with no addition of MSG (220-274 mg/kg).…”

Screening and characterisation of gamma-aminobutyric acid (GABA) producing lactic acid bacteria isolated from Thai fermented fish (Plaa-som) in Nong Khai and its application in Thai fermented vegetables (Som-pak)

“…The samples with three-digit random members were served on a white paper plate at room temperature. Panellists were instructed to rinse their mouths with water before starting and between sample evaluations (Ratanaburee et al, 2013).…”

“…On several fermented products, GABA is generated by LAB during the fermentation of different kinds of food such as kimchi (Cho et al, 2007), black raspberry juice (Kim et al, 2009), black soybean milk (Ko et al, 2013), and Nham (Thai fermented pork sausage) (Ratanaburee et al, 2013). Yields of GABA are affected by several factors, including initial pH, concentration of glutamic, temperature, and incubation time .…”

Probiotic properties of Pediococcus strains isolated from jeotgals, salted and fermented Korean sea-food

“…Pediococci inhabit on a great variety of plant materials, ripened cheeses, and a variety of processed meats [8]. They also play an important role as a member of some commercial starters for fermented foods [9].…”