Characterization of a novel flavored yogurt enriched in γ-aminobutyric acid fermented by Levilactobacillus brevis CGMCC1.5954

Characterization of a novel flavored yogurt enriched in γ-aminobutyric acid fermented by Levilactobacillus brevis CGMCC1.5954

ABSTRACT: This study developed and characterized a γ-aminobutyric acid (GABA)-enriched yogurt fermented by Levilactobacillus brevis CGMCC1.5954. The GABA content in the yogurt was 147.36 mg/100 mL, which was 317.06% higher than that of the control group. Furthermore, there was a significant improvem...

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Bibliographic Details
Main Authors:	Xiankang Fan, Luyun Yu, Zihang Shi, Chunwei Li, Xiaoqun Zeng, Zhen Wu, Daodong Pan
Format:	Article
Language:	English
Published:	Elsevier 2023-02-01
Series:	Journal of Dairy Science
Subjects:	lactic acid bacteria yogurt HS-SPME-GC-MS γ-aminobutyric acid
Online Access:	http://www.sciencedirect.com/science/article/pii/S0022030222007159

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