Synthesis of γ-Aminobutyric Acid by Lactic Acid Bacteria Isolated from a Variety of Italian Cheeses
ABSTRACT
MATERIALS AND METHODS
Cheeses.
Compositional analysis.
Concentrations of GABA in cheeses.
Enumeration and isolation of lactic acid bacteria.
Synthesis of GABA by lactic acid bacteria isolated from cheeses.
Genotypic identification by 16S rRNA gene sequence analysis.
Random amplified polymorphic DNA-PCR (RAPD-PCR) analysis.
Acidification kinetics and synthesis of GABA during milk fermentation.
Molecular characterization of the GAD gene.
Resistance to simulated gastric and intestinal fluids.
Synthesis of GABA under simulated GI conditions.
Statistical analysis.
Nucleotide sequence accession numbers.
RESULTS
Concentrations of GABA in cheeses.
Synthesis of GABA by lactic acid bacteria isolated from cheeses.
Molecular characterization of the GAD genes.
Resistance to simulated gastric and intestinal fluids of GABA-producing strains.
Synthesis of GABA under GI conditions.
DISCUSSION
Cheese | Species |
---|---|
Parmigiano Reggiano | L. plantarum PMR1 |
Barricato San Martino | L. mesenteroides BSM10 |
Vento d'Estate | W. cibaria VE10 |
Ubriaco di Raboso | L. paracasei UB2, L. brevis UB5 |
Caciocavallo | L. plantarum CCV1 and CCV2, L. casei CCV3 |
Gorgonzola | S. thermophilus GZ1, GZ2, GZ3, and GZ4 |
Crescenza | S. thermophilus CRS1 |
Mozzarella | S. thermophilus MZZ1 |
Canestrato Pugliese | L. plantarum CNP1 |
Casciotta di Urbino | L. lactis CU8 |
Pecorino Piemontese | L. plantarum PPV1 and PPV8, L. pseudomesenteroides PPV6 |
Pecorino Marchigiano | L. plantarum PM8 and PM13, L. paracasei PM1 and PM4, L. brevis PM17 |
Pecorino Umbro | L. lactis PU1; L. paracasei PU4, PU18, PU15, and PU20; Lactobacillus sp. strain PU14 |
Pecorino del Reatino | L. delbrueckii subsp. bulgaricus PR1 and PR7; L. plantarum PR11, PR12, and PR20; L. pseudomesenteroides PR22 |
Pecorino Sardo | L. paracasei PS1 and PS11, L. plantarum PS15, L. mesenteroides PS4 |
Pecorino di Filiano | L. paracasei PF6, PF8, and PF13; L. plantarum PF14; Lactobacillus sp. strain PF7; E. durans PF15 |
Pecorino del Tarantino | L. plantarum PT3, L. paracasei PT4, L. brevis PT6 |
Pecorino Leccese | L. paracasei PL2, PL4, and PL13; L. plantarum PL7 and PL8 |
Caprino di Valsassina | L. rhamnosus CV33 and CV36, L. casei CV31 |
Caprino di Cavalese | L. casei CC21 |
Flor di Capra | L. casei FC13 and FC15 |
Capritilla | L. plantarum C48 |
REFERENCES
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