The Lactobacillus brevis 340G strain isolated from traditional Korean fermented food (kimchi) produced 15.50mMof γ-aminobutyric acid (GABA) after 48 h of cultivation in MRS media containing 1% L-monosodium glutamate(MSG). The culture conditions of Lb. brevis 340G were optimized for GABA production. Lb. brevis 340G was cul-tivated at 30oC in optimized MRS media containing 3% sucrose and 2% yeast extract with 3% MSG, resulting inmaximum GABA production (68.77mM) after 54 h of cultivation. Skim milk fermented with Lb. brevis 340G pro-duced 4.64mM of GABA in the presence of 1% MSG. These results suggest that Lb. brevis 340G could be usedas a starter for functional fermented foods and skim milk fermented with Lb. brevis 340G could be further devel-oped to become functional dairy food fortified with GABA.