Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour

Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour

γ-Aminobutyric acid (GABA) is the primary inhibitory neurotransmitter of the central nervous system and possesses various physiological functions. GABA production can be obtained thanks to lactic acid bacteria activity in different foods such as sourdoughs. Recently, breads made from blends...

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Bibliographic Details
Main Authors:	Manuel Venturi, Viola Galli, Niccolò Pini, Simona Guerrini, Lisa Granchi
Format:	Article
Language:	English
Published:	MDPI AG 2019-06-01
Series:	Foods
Subjects:	sourdough γ-aminobutyric acid GABA amaranth flour lactobacilli bioactive compounds
Online Access:	https://www.mdpi.com/2304-8158/8/6/218

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