The purpose of this study was to screen wild GABA-producing lactic acid bacteria (LAB) isolated from artisanal Mexican cheeses and to evaluate the fermentation conditions for the enhancement of the GABA yield in fermented milk. A qualitative test was carried out to select the GABA-producing LAB and the GABA was quantified by reversed-phase high-performance liquid chromatography in fermented milk (FM). Two inoculum concentrations (107 and 109 CFU/mL), two incubation temperatures (30 and 37 °C), three glutamate concentrations (1, 3, and 5 g/L), and three pyridoxal 5′-phosphate (PLP) concentrations (0, 100, and 200 μM) were assessed to establish suitable conditions to enhance the GABA yield in FM. Results showed that, from a total of 94 LAB strains, fermented milk with two Lactococcus lactis strains (L-571 or L-572) presented the highest GABA production. However, 37 °C of incubation and 109 CFU/mL and 3 g/L of glutamate significantly led the highest GABA yield in FM with L-571. Further studies are needed to establish the optimum conditions for producing GABA by this strain, and in vivo studies may reveal its potential use as GABA-producing culture. These results highlight the importance of wild LAB strains in order to generate new alternatives and opportunities in the development of functional foods containing GABA.

中文翻译：

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牛奶中的γ-氨基丁酸（GABA）的生产是通过从墨西哥手工奶酪中分离出的特定野生乳酸菌菌株发酵而来的

这项研究的目的是筛选从墨西哥手工奶酪中分离出的野生GABA产生乳酸菌（LAB），并评估发酵条件以提高发酵乳中GABA的产量。进行了定性测试以选择生产GABA的LAB，并通过反相高效液相色谱法在发酵乳（FM）中对GABA进行了定量。两种接种物浓度（107和109 CFU / mL），两种孵育温度（30和37°C），三种谷氨酸浓度（1、3和5 g / L）和三种吡ido醛5'-磷酸（PLP）浓度（评估0、100和200μM）以建立合适的条件以提高FM中的GABA产量。结果表明，从总共94株LAB菌株中，带有两种乳酸乳球菌菌株（L-571或L-572）的发酵乳呈现最高的GABA产生。然而，在L-571的FM中，孵育温度为37°C，109 CFU / mL和3 g / L谷氨酸显着导致了最高GABA产量。需要进一步的研究来确定通过该菌株生产GABA的最佳条件，体内研究可能会揭示其作为生产GABA的培养物的潜在用途。这些结果突出了野生LAB菌株的重要性，以便在开发含有GABA的功能食品方面产生新的替代品和机会。体内研究可能会揭示其作为生产GABA的培养物的潜在用途。这些结果突出了野生LAB菌株的重要性，以便在开发含有GABA的功能食品方面产生新的替代品和机会。体内研究可能会揭示其作为生产GABA的培养物的潜在用途。这些结果突出了野生LAB菌株的重要性，以便在开发含有GABA的功能食品方面产生新的替代品和机会。