Exploring the probiotic properties of Lactiplantibacillus pentosus and gamma-aminobutyric acid production for cheese development

In this study, high gamma-aminobutyric acid (GABA)-producing lactic acid bacteria (LAB) were isolated from traditional Iranian cheese samples (Khiki, Lighvan, and Koozeh), and the most potent strain (Lactiplantibacillus pentosus C22) was used as the starter culture to manufacture a GABA-rich white b...

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Bibliographic Details

Published in:	Applied Food Research
Main Authors:	Mahboobeh Mohammadzadeh, Ali Moayedi, Morteza Khomeiri, Zahra Zareie
Format:	Article
Language:	English
Published:	Elsevier 2025-06-01
Subjects:	Lactic acid bacteria Fermentation Proteolysis Gamma-aminobutyric acid (GABA) Cheese
Online Access:	http://www.sciencedirect.com/science/article/pii/S2772502225001271