Journal
FOODS
Volume 10, Issue 3, Pages -Publisher
MDPI
DOI: 10.3390/foods10030633
Keywords
camel's milk; Lactococcus lactis; GABA; starter cultures; functional cheese
Categories
Funding
- Spanish State Research Agency (AEI)
- European Regional Development Funds (FEDER) (AEI/FEDER, UE) [AGL2016-78708-R]
- Plan for Science, Technology and Innovation of the Principality of Asturias
- FEDER (FICYT/FEDER, UE) [IDI/2018/000114]
- Spanish National Research Council (CSIC) [CSIC201870I091]
Ask authors/readers for more resources
This study isolated six GABA-producing Lactococcus lactis strains from camel's milk for the first time and confirmed their potential as starter cultures for producing GABA-enriched cheeses. Experimental cheeses made with these strains accumulated GABA at concentrations of up to 457 mg/kg, suggesting they could offer health benefits to consumers.
The multiple health benefits attributed to the bioactive compound gamma-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.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available