Probiotic potential of GABA‐producing lactobacilli isolated from Uruguayan artisanal cheese starter cultures
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DOI: 10.1111/jam.15664
Abstract: In this study, we sought to identify and characterize a collection of 101 lactobacilli strains isolated from natural whey starters used in Uruguayan artisan cheese production, based on their capacity to produce gamma‐aminobutyric acid (GABA)… read more here.
Keywords: gaba producing; probiotic potential; cheese; potential gaba ... See more keywords