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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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2025-06-01
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| Col·lecció: | Applied Food Research |
| Matèries: | |
| Accés en línia: | http://www.sciencedirect.com/science/article/pii/S2772502225001271 |
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