Abstract
Gamma-aminobutyric acid (GABA) is a bioactive molecule that has many important physiological functions. Although it is widely distributed in nature, being present in microorganisms, plants, and animals, GABA deficiency in humans, through the insufficient intake, is a common situation, compromising health and well-being. The production of GABA seems to be a common property among lactic acid bacteria; it is produced by the glutamic acid decarboxylase (GAD) system, which consists of the GAD enzyme and the glutamate/GABA antiporter. However, great variability occurs in the genetic organization, even among strains of the same species. This variability is reflected in the size and properties of the GAD enzyme itself. The aim of the present review is to critically present current knowledge regarding GABA production by LAB, the genetic and transcriptional organization, the studies regarding production improvement through optimization of the culture conditions or genetic engineering as well as the studies referring to in situ production in food commodities.
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