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“ Nostrano -cheeses” are traditional alpine cheeses made from raw cow's milk in Trentino-Alto Adige, Italy. This study identified lactic acid bacteria (LAB) developing during maturation of “ Nostrano -cheeses” and evaluated their potential to produce  γ -aminobutyric acid (GABA), an immunologically active compound and neurotransmitter. Cheese samples were collected on six cheese-making days, in three dairy factories located in different areas of Trentino and at different stages of cheese ripening (24 h, 15 days, and 1, 2, 3, 6, and 8 months). A total of 1,059 LAB isolates were screened using Random Amplified Polymorphic DNA-PCR (RAPD-PCR) and differentiated into 583 clusters. LAB strains from dominant clusters ( n  = 97) were genetically identified to species level by partial 16S rRNA gene sequencing. LAB species most frequently isolated were  Lactobacillus paracasei ,  Streptococcus thermophilus , and  Leuconostoc mesenteroides . The 97 dominant clusters were also characterized for their ability in producing GABA by high-performance liquid chromatography (HPLC). About 71% of the dominant bacteria clusters evolving during cheeses ripening were able to produce GABA. Most GABA producers were  Lactobacillus paracasei  but other GABA producing species included  Lactococcus lactis ,  Lactobacillus plantarum ,  Lactobacillus rhamnosus ,  Pediococcus pentosaceus , and  Streptococcus thermophilus . No  Enterococcus faecalis  or  Sc. macedonicus  isolates produced GABA. The isolate producing the highest amount of GABA (80.0±2.7 mg/kg) was a  Sc. thermophilus .

Biodiversity andγ-Aminobutyric Acid Production by Lactic Acid Bacteria Isolated from Traditional Alpine Raw Cow’s Milk Cheeses