Production of Naturally γ-Aminobutyric Acid-Enriched Cheese Using the Dairy Strains Streptococcus thermophilus 84C and Lactobacillus brevis DSM 32386

Production of Naturally γ-Aminobutyric Acid-Enriched Cheese Using the Dairy Strains Streptococcus thermophilus 84C and Lactobacillus brevis DSM 32386

The cheese-derived strains Streptococcus thermophilus 84C isolated from Nostrano cheese, and Lactobacillus brevis DSM 32386 isolated from Traditional Mountain Malga cheese have been previously reported as γ-aminobutyric acid (GABA)-producers in vitro. In the present study, the ability of these strai...

Full description

Bibliographic Details
Main Authors: Ilaria Carafa, Giorgia Stocco, Tiziana Nardin, Roberto Larcher, Giovanni Bittante, Kieran Tuohy, Elena Franciosi
Format: Article
Language:English
Published: Frontiers Media S.A. 2019-02-01
Series:Frontiers in Microbiology
Subjects:
lactic acid bacteria
model cheese
GABA-enriched cheese
health-promoting bacteria
MiSeq Illumina
Ultra High Performance Liquid Cromatography - Orbitrap Q-Exactive Mass Spectrometry
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2019.00093/full

Internet

https://www.frontiersin.org/article/10.3389/fmicb.2019.00093/full

Similar Items