GABA-Producing <i>Lactococcus lactis</i> Strains Isolated from Camel’s Milk as Starters for the Production of GABA-Enriched Cheese

• Main Authors: Begoña Redruello, Yasmine Saidi, Lorena Sampedro, Victor Ladero, Beatriz del Rio, Miguel A. Alvarez
• Format: Article
• Language: English
• Published: MDPI AG 2021-03-01
• Series: Foods
• Subjects: camel’s milk; <i>Lactococcus lactis</i>; GABA; starter cultures; functional cheese
• Online Access: https://www.mdpi.com/2304-8158/10/3/633
• ISSN: 2304-8158

The multiple health benefits attributed to the bioactive compound γ-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 <i>Lactococcus lactis</i> strains from camel’s milk; this is the first time that such microorganisms have been isolated from milk. The sequencing and <i>in silico</i> 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 <i>L. lactis</i> strains could be used as starter cultures for the manufacture of functional GABA-enriched cheeses that provide health benefits to consumers.