Lactic acid bacteria (LAB) may release bioactive compounds in fermented milk such as γ-
aminobutyric acid (GABA) that have positive effects on human health. In the present work …

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 …

Purpose The purpose of this study was to screen wild GABA-producing lactic acid bacteria
(LAB) isolated from artisanal Mexican cheeses and to evaluate the fermentation conditions …

γ-Aminobutyric acid (GABA), an amino acid not used in protein synthesis, intervenes in
several physiological functions and has both diuretic and calming effects in humans. Lactic …

The concentrations of γ-aminobutyric acid (GABA) in 22 Italian cheese varieties that differ in
several technological traits markedly varied from 0.26 to 391 mg kg− 1. Presumptive lactic …

ABSTRACT γ-Aminobutyric acid (GABA) is a potentially bioactive ingredient with health-
promoting properties that is added to functional foods. Streptococcus thermophilus was …

A previous study showed the ability of old-style cheese starters to produce large amounts of
γ-aminobutyric acid (GABA). This work reports the identification of GABA-producing strains …

ABSTRACT γ-Aminobutyric acid (GABA) and GABA-rich foods have shown anti-
hypertensive and anti-depressant activities as the major functions in humans and animals …

Most γ-aminobutyric acid (GABA)-producing microorganisms are lactic acid bacteria (LAB),
but the yield of GABA is limited in most of these GABA-producing strains. In this study, the …

“Nostrano‐cheeses” are traditional alpine cheeses made from raw cow's milk in Trentino‐
Alto Adige, Italy. This study identified lactic acid bacteria (LAB) developing during maturation …