Gamma-aminobutyric acid (GABA) is a naturally occurring potential bioactive compound
present in plants, microorganisms, animals, and humans. Especially, as a main inhibitory …

Lactic Acid Bacteria (LAB) exert a fundamental activity in cheese production, as starter LAB
in curd acidification, or non-starter LAB (NSLAB) during ripening, in particular in flavor …

Probiotic milk is a class of fermented milk that possesses health-promoting effects, not only
due to the lactic acid bacteria (LAB) presence but potentially also to yeast activity. Hence …

In cheese production, microorganisms are usually added at the beginning of the process as
primary starters to drive curd acidification, while secondary microorganisms, with other pro …

Lactic acid bacteria, and especially lactobacilli, are the main producers of γ-amino butyric
acid (GABA), which has numerous potential health benefits. In this work, the GABA …

Fifty-two Leuconostoc strains isolated from artisanal Manchego cheese and craft beer were
analysed for some safety traits, postbiotic potential, α-glucosidase inhibitory activity, and …

A co-culture strategy has been proposed for the production of desired products. However,
the interaction effect on enhancing γ-aminobutyric acid (GABA) production requires further …

Laal dahi is a sweetened and soft pudding-like fermented milk product of the Eastern
regions of India, which has not been studied for its microbial community structures and …

Hypertension is the leading cause of cardiovascular disease and premature death
worldwide. Gamma-aminobutyric acid (GABA) has potential in regulating hypertension …

Germination and ultrasonic‐assisted extraction (UAE) are economical and effective methods
to enhance bioactive compounds in plant seeds. We optimized the germination parameters …