Table 1. GABA production of lactic acid bacteria isolated from Kimchi

Strain	GABA production (mM)
	24hr(w/o MSG)	48hr(w/o MSG)	24hr(5% MSG)	48hr(5% MSG)
K339	-1)	-	1.90	2.99
K428	-	-	0.70	1.43
K437	-	-	0.05	0.45
K450	-	-	0.26	0.49
K592	-	-	1.45	1.39
K593	-	0.12	1.49	1.37
K594	0.04	-	1.72	1.57
K973	-	-	2.18	2.61
K984	-	-	1.96	2.24
K991	3.52	4.24	2.43	9.60
K996	-	-	0.09	0.08
K997	-	-	3.32	2.99
K998	1.66	3.85	2.68	9.00
K1002	0.13	-	0.12	0.23
K1004	-	-	0.59	0.47
K1005	0.06	-	0.25	0.46
K1006	-	-	0.27	0.29

No production
The first selected 17 lactic acid bacteria were cultivated in MRS medium and MRS medium containing 5% MSG for 24 and 48 hours, respectively, to measure the amount of GABA production in the culture supernatant.