Screening of LAB strains and their co-culture fermentation with Bacillus subtilis of Cili fruit substrate: impact on γ-aminobutyric acid enrichment, key enzyme activities, bioactive and functional properties

Screening of LAB strains and their co-culture fermentation with Bacillus subtilis of Cili fruit substrate: impact on γ-aminobutyric acid enrichment, key enzyme activities, bioactive and functional properties

In this study, 20 lactic acid bacteria (LAB) strains were screened for glutamic acid decarboxylase activity (GAD); and used as co-culture starters with Bacillus subtilis to enrich the γ-Aminobutyric acid (GABA) content in Cili fruit. Changes in physiochemical properties, key enzyme activities, bioac...

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Bibliographic Details
Main Authors: Angelo Uriho, Jacob Ojobi Omedi, Cheng Chen, Kaiwen Chen, Shuning Zhang, Li Liang, Yan Xu, Ning Li, Weining Huang
Format: Article
Language:English
Published: Frontiers Media S.A. 2025-07-01
Series:Frontiers in Nutrition
Subjects:
Cili fruit
co-culture fermentation
lactic acid bacteria
Bacillus subtilis
γ-aminobutyric acid
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2025.1622745/full
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