Isolation and selection of γ-aminobutyric acid producing lactic acid bacteria and application in GABA-enriched tomato juice fermentation
Le Quoc Viet,
Chananya Pantuprakit,
Luu Minh Chau
et al.
Abstract:Tomatoes (Solanum lycopersicum L.) are nutrient-rich fruits with a high glutamic acid content, making them a suitable source for producing γ-aminobutyric acid (GABA) through the action of lactic acid bacteria (LAB). LAB plays a pivotal role in lactic fermentation, enhancing the taste and nutritional value of food products, often contributing to their health benefits. This study isolated GABA-producing LAB from tomatoes and assessed their potential for producing GABA-enriched fermented tomato juice. The results… Show more
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