In this study, a fermented whey-based formulate with enhanced levels of gamma aminobutyric acid (GABA) was produced by using a selected lactic acid bacteria isolated from traditional cabbage pickle. 16S rRNA gene sequencing resulted in identification of high GABA-producing isolate as Lactobacillusplantarum which was used as single or co-culture with Lactococcuslactis subsp. lactis (a proteolytic strain from the microbial bank). The isolated L. plantarum showed higher proteolytic, acidification and GABA-producing activity in cheese whey compared to Lc. lactis Subsp. lactis. However, the highest concentration of GABA (365.6 mg/100 mL) was found in the samples fermented using co-cultures of these strains. Moreover, addition of soy protein hydrolysate (SPH) to whey resulted in a significant enhancement in GABA concentration in the final product upon fermentation. Moreover, in the co-cultured sample containing higher amount of SPH, the lower fermentation time was observed. The results of this study showed that L. plantarum isolated from cabbage pickle is a good candidate to be used as p starter culture to manufacture a novel functional whey formulate enriched with GABA.

在这项研究中，通过使用从传统卷心菜泡菜中分离出的精选乳酸菌，生产出具有增强水平的γ-氨基丁酸（GABA）的乳清发酵配方。16S rRNA基因测序可鉴定出高产GABA的分离株，即植物乳杆菌，可与乳酸乳球菌亚种单独或共培养。乳酸（一种来自微生物库的蛋白水解菌株）。的分离的大号。与Lc相比，植物乳脂在干酪乳清中显示出更高的蛋白水解，酸化和GABA产生活性。乳酸亚种。乳酸菌。然而，在使用这些菌株的共培养物发酵的样品中发现了最高浓度的GABA（365.6 mg / 100 mL）。此外，在乳清中添加大豆蛋白水解物（SPH）导致发酵后最终产品中GABA浓度的显着提高。此外，在含有较高SPH量的共培养样品中，观察到了较短的发酵时间。这项研究的结果表明，L。植物从卷心菜泡菜中分离是用来为P起子培养物以制造新的功能性乳清与GABA富集制定的良好候选者。