Abstract
This study aimed to evaluate the γ-aminobutyric acid (GABA) production and antioxidant activity during fresh cheese processing with single and co-fermentation processes of the high-GABA producing strain, Lactobacillus plantarum L10-11. For a mini-batch of fresh cheese, milk with 0.1% monosodium glutamate was fermented for 18 h and GABA production was monitored by thin layer chromatography and ion chromatography. GABA could be detected in co-L10-11 at 12 h of fermentation and at greater amounts after 18 h. The 18 h fermented milk of co-L10-11 and single-L10-11 contained GABA at 11.30 and 1.21 mg/100 mL, respectively, while GABA was not detected in the control. After whey separation, GABA remained in the cheese curd portion, resulting in 14.91 mg/100 g being found in the co-L10-11 cheese curd. ABTS antioxidant and metal chelating activities significantly increased during 18 h of fermentation and were retained in the cheese curd in the range of 783.11-922.00 μmol TE/kg and 216.71-266.98 μmol EDTA equivalents/kg cheese, respectively. Moreover, there were no significant difference in the textural characteristic between co-L10-11 and the control cheese curd. These results suggested that Lb plantarum L10-11 could be exploited as adjunct to improve health-promoting effects of the GABA in fresh cheese.
Highlights
Gamma-aminobutyric acid (GABA), a non-protein amino acid produced by the glutamate decarboxylation pathway, is distributed widely among microorganisms, animals and plants, and it acts as the major inhibitory neurotransmitter of the central nervous system (Wong et al, 2003)
The constant lactic acid bacteria (LAB) count in single-L10-11 and co-L10-11 after 12 h fermentation indicated that Lb. plantarum L10-11 could live under acidic conditions and play an important role during late fermentation and storage. These results revealed that the commercial starter culture, containing Lactococcus lactis spp. lactis and Lactococcus lactis spp. cremonis, might contribute to rapid acid production during the initial stages of fermentation, while Lb. plantarum L10-11 (NSLAB) could slowly generate the acidity in fermented milk and could be used as adjunct
The data obtained in this study demonstrated that cofermentation of commercial cheese starter with Lb. plantarum L10-11 enhanced GABA content significantly
Summary
Gamma-aminobutyric acid (GABA), a non-protein amino acid produced by the glutamate decarboxylation pathway, is distributed widely among microorganisms, animals and plants, and it acts as the major inhibitory neurotransmitter of the central nervous system (Wong et al, 2003). The most interesting and practical groups of LAB which produce high levels of GABA and have been isolated include: several strains of Lactobacillus (Lb.) and Lactococcus (Lc.), such as Lb. plantarum from cheese (Siragusa et al, 2007) and Thai fermented fish (Tanamool et al, 2020), Lc. lactis from kimchi and yoghurt (Lu et al, 2008). GABA has contributed to research on the development of GABA-fortified foods such as soybean yogurt (Park & Oh, 2007), black raspberry (Kim et al, 2009) fermented milk (yogurt) (Linares et al, 2016), and cheese (Carafa et al, 2019)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
