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

Mitsuyo Hori; Yusuke Kawai; Koichiro Noguchi; Kohei Nakamura; Masaya Shimada; Hitoshi Iwahashi; Tomoyuki Nakagawa

doi:10.3136/fstr.FSTR-D-23-00098

Note

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

Mitsuyo Hori, Yusuke Kawai, Koichiro Noguchi, Kohei Nakamura, Masaya Shimada, Hitoshi Iwahashi, Tomoyuki Nakagawa

Author information

Mitsuyo Hori
United Graduate School of Agricultural Science, Gifu University
Department of Health and Nutrition, Gifu City Women’s College
Yusuke Kawai
Graduate School of Natural Science and Technology, Gifu University
Koichiro Noguchi
Graduate School of Natural Science and Technology, Gifu University
Kohei Nakamura
United Graduate School of Agricultural Science, Gifu University
Graduate School of Natural Science and Technology, Gifu University
Faculty of Applied Biological Sciences, Gifu University
Masaya Shimada
United Graduate School of Agricultural Science, Gifu University
Graduate School of Natural Science and Technology, Gifu University
Faculty of Applied Biological Sciences, Gifu University
Preemptive Food Research Center, Gifu University
Hitoshi Iwahashi
United Graduate School of Agricultural Science, Gifu University
Graduate School of Natural Science and Technology, Gifu University
Faculty of Applied Biological Sciences, Gifu University
Tomoyuki Nakagawa Corresponding author
United Graduate School of Agricultural Science, Gifu University
Graduate School of Natural Science and Technology, Gifu University
Faculty of Applied Biological Sciences, Gifu University
Preemptive Food Research Center, Gifu University

Keywords: ayu sweetfish (Plecoglossus altivelis), fermented food, GABA, antimicrobial activity, traditional Gifu ayu-narezushi

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2024 Volume 30 Issue 2 Pages 247-252

DOI https://doi.org/10.3136/fstr.FSTR-D-23-00098

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Abstract

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 EC52, could produce γ-aminobutyric acid (GABA). These results indicated that Enterococcus lactis and Leuconostoc mesenteroides were lactic acid bacteria, which have GABA-producing and antimicrobial activities, respectively, in traditional Gifu ayu-narezushi.

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