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Production of Υ ‐aminobutyric acid ( GABA ) by Lactobacillus otakiensis and other Lactobacillus sp. isolated from traditional Pico cheese
Author(s) -
Ribeiro Susana C,
DomingosLopes Marina F P,
Stanton Catherine,
Ross R Paul,
Silva Célia CG
Publication year - 2018
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12527
Subject(s) - lactobacillus paracasei , lactobacillus plantarum , lactobacillus , leuconostoc , fermentation , food science , lactococcus lactis , lactobacillus brevis , gamma aminobutyric acid , lactococcus , lactic acid , chemistry , biology , microbiology and biotechnology , biochemistry , bacteria , receptor , genetics
Gamma‐aminobutyric acid ( GABA ) is a major inhibitory neurotransmitter with several physiological functions. Fifty‐seven strains isolated from an Azorean cheese were tested for their capacity to convert monosodium glutamate to GABA . Lactobacillus otakiensis , strain L3C1R1, along with three Lactobacillus paracasei and three Lactobacillus plantarum strains exhibited the highest GABA ‐producing capacity (>300 mg/L). None of the strains from the genera Lactococcus , Leuconostoc and Enterococcus were GABA producers. Lactobacillus plantarum (strain L2A21R1) produced the highest amount of GABA (936.8 mg/L). Technological properties were also assessed, confirming the potential of the GABA ‐producing strains as adjunct cultures for the development of fermented foods with health‐promoting properties.