“…Recently, high-GABA-producing Lactobacillus species were applied in the dairy industry to manufacture GABA-rich yogurt and related products (Inoue et al, 2003;Sun et al, 2009;Liu et al, 2011;Nejati et al, 2013). So far, several strains of high-GABA-producing LAB have been isolated, including Lactobacillus brevis NCL912 from Chinese paocai (Li et al, 2008), L. brevis TCCC13007 from Chinese pickled vegetables (Zhang et al, 2012), L. brevis BH2, L. brevis K203, and L. brevis OPK-3 from Korean kimchi (Kim et al, 2007;Park and Oh, 2007;Binh et al, 2014), L. brevis DPC6108 from Irish infant feces (Barrett et al, 2012), L. brevis IFO12005 from Japanese alcoholic beverages (Yokoyama et al, 2002), Lactobacillus paracasei NFRI 7415 from Japanese fermented fish (Komatsuzaki et al, 2005), and L. brevis CGMCC 1306 from Italian unpasteurized milk . Species of L. brevis appear to show the most potential for producing large amounts of GABA (Li and Cao, 2010).…”