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GABA-producing microorganisms were isolated from a wide range of fermented foods including cheese 55 , yogurt 62 , tea 63 , ground pork 64 , and sourdough 65 as well as various Asian fermented products such as kimchi 66 , jeotgal (Korean fermented fish) 67 , nham (fermented Thai sausage) 68 , paocai (Chinese fermented vegetables) 69 , kung-som (Thai fermented shrimp) 70 , and ika-koujizuke (Japanese squid fermented with malted rice) and ika-kurozukuri (Japanese squid fermented with squid ink) 71

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