GABA-Producing Lactococcus lactis Strains Isolated from Camel's Milk as Starters for the Production of GABA-Enriched Cheese.

Begoña Redruello,Beatriz Del Rio,Miguel A Alvarez,Lorena Sampedro,Yasmine Saidi,Victor Ladero

doi:10.3390/foods10030633

Abstract

The multiple health benefits attributed to the bioactive compound γ-aminobutyric acid (GABA) have prompted the food industry to investigate the development of functional GABA-rich foods via the use of GABA-producing microorganisms. This study reports the isolation of six GABA-producing Lactococcus lactis strains from camel’s milk; this is the first time that such microorganisms have been isolated from milk. The sequencing and in silico analysis of their genomes, and the characterisation of their technological and safety properties, confirmed their potential as starters. Experimental cheeses made with all six strains (individually) accumulated GABA at concentrations of up to 457 mg/kg. These GABA-producing L. lactis strains could be used as starter cultures for the manufacture of functional GABA-enriched cheeses that provide health benefits to consumers.

Highlights

Maria Teresa DueñasLactococcus lactis is the lactic acid bacterium (LAB) most widely used as a primary fermentation starter in the dairy industry
Six L. lactis subsp. lactis strains that produced GABA in GM17 broth supplemented with monosodium glutamate (Figure 1) were isolated from raw camel’s milk
This is the first report of the isolation of GABA-producing L. lactis strains from milk

Summary

Introduction

Maria Teresa DueñasLactococcus lactis is the lactic acid bacterium (LAB) most widely used as a primary fermentation starter in the dairy industry. Based on its traditional usage in the fermentation of food, this species has been granted Qualified Presumption of Safety (QPS). Status by the European Food Safety Authority (EFSA, [1]) and it enjoys Generally Regarded as Safe (GRAS) status in the United States [2]. L. lactis plays a major role during the early stages of cheesemaking, since it quickly acidifies milk by metabolizing the lactose present into lactic acid [3]. This lactic acid inhibits the growth of spoilage and pathogenic microorganisms, improving the shelf life and safety of the fermented end product.

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