Selection of -aminobutyric acid-producing lactic acid bacteria and their potential as probiotics for use as starter cultures in Thai fermented sausages (Nham)

To produce a novel product of Thai fermented meats, such as healthy Nham, 602 lactic acid bacteria were isolated from fermented foods and fourteen isolates that produced high amounts of -aminobutyric acid (GABA) were also tested for inhibiting the seven foodborne bacteria. Four selected isolates produced GABA in the range of 7339-9060mgL-1 (NH2