What if a humble fermented food could hold the key to better metal health, improved sleep, and natural stress relief? This compelling book takes you on a journey into the world of GABA (Gamma-Aminobutyric Acid), a powerful natural compound known for its calming effects and explores how it can be produced more efficiently using friendly bacteria and local food waste. Backed by doctoral research from Universiti Putra Malaysia (UPM), it introduces a novel potential probiotic strain, Lactiplantibacillus plantarum B7, originally isolated from Malaysia’s traditional fermented sauce, budu. Combining biotechnology, sustainability, and real-world food applications, this book bridges science and industry, offering insights not only for researchers and students, but also for innovators, functional food developers, and those involved in product commercialization and wellness markets. Discover how natural fermentation, smart bioprocessing, and local resources can come together to create GABA-rich functional foods that support both health and economic potential.