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Gamma-aminobutyric acid (GABA) production in fermented milk by lactic acid bacteria isolated from spontaneous raw milk fermentation by Viola Galli; Manuel Venturi; Eleonora Mari; Simona Guerrini; Lisa Granchi is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Gamma-aminobutyric acid (GABA) production in fermented milk by lactic acid bacteria isolated from spontaneous raw milk fermentation about?

Lactic acid bacteria (LAB) may release bioactive compounds in fermented milk such as g-aminobutyric acid (GABA) that have positive effects on human health. In the present work, from spontaneous raw milk fermentations 14 LAB strains belonging to 6 species were isolated. Their technological and nutritional characterisation led to the selection of two strains of Lactococcus lactis with a high GABA-producing capability in milk, enhanced by the addition of 5 mmol of monosodium glutamate (up to 249.31 mg L À1 ) and by co-culture with Lacticaseibacillus rhamnonus or Lacticaseibacillus paracasei. Fermented milks obtained by the two mixed starters (Lc. lactis and L. rhamnonus or L. paracasei) were characterised by a final GABA content of 185.81 ± 24.0 and 319.72 ± 27.15 mg L À1 , respectively. GABA content increased during the storage, reaching 395.84 ± 12.55 and 377.49 ± 46.62 mg L À1 . In conclusion, the selected starters represent a natural tool for the production of fermented milk containing high GABA concentrations.

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Author

Viola Galli; Manuel Venturi; Eleonora Mari; Simona Guerrini; Lisa Granchi

Publisher

Elsevier BV

Published

2022

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)