Lactic Acid Bacteria-Derived γ-Aminobutyric Acid: From Targeted Screening and Biosynthesis to Functional Food Applications and Health Benefits.

γ-Aminobutyric acid (GABA) is a non-proteinogenic amino acid that acts as a major signaling molecule across the nervous, cardiovascular, and immune systems. While GABA has historically been produced via chemical synthesis or plant extraction, microbial fermentation using lactic acid bacteria (LAB) provides a safe, sustainable, and food-grade alternative. This review details the recent progress of LAB-derived GABA, covering the workflow from strain selection to functional food applications. We discuss how modern screening methods combine high-throughput phenotypic testing with genomic mining of the gad operon to efficiently identify high-yielding strains. The biochemical mechanisms of the GABA shunt are also explained, alongside recent CRISPR-based metabolic engineering efforts designed to bypass natural yield limits. Furthermore, we address practical industrial challenges-such as the poor proteolytic ability of key producers like Levilactobacillus brevis-and evaluate viable solutions, including symbiotic co-cultures and optimized downstream purification steps. The review then summarizes the specific health benefits of dietary LAB-derived GABA, focusing on its ability to relieve anxiety via the microbiota-gut-brain axis, control blood pressure, and regulate immunity. Finally, we analyze the current regulatory and sensory hurdles, highlighting how integrating multi-omics data can help establish LAB-derived GABA as a reliable ingredient for functional foods and personalized nutrition.