Exploring the probiotic properties of Lactiplantibacillus pentosus and gamma-aminobutyric acid production for cheese development
In this study, high gamma-aminobutyric acid (GABA)-producing lactic acid bacteria (LAB) were isolated from traditional Iranian cheese samples (Khiki, Lighvan, and Koozeh), and the most potent strain (Lactiplantibacillus pentosus C22) was used as the starter culture to manufacture a GABA-rich white b...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225001271 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850101667585851392 |
|---|---|
| author | Mahboobeh Mohammadzadeh Ali Moayedi Morteza Khomeiri Zahra Zareie |
| author_facet | Mahboobeh Mohammadzadeh Ali Moayedi Morteza Khomeiri Zahra Zareie |
| author_sort | Mahboobeh Mohammadzadeh |
| collection | DOAJ |
| description | In this study, high gamma-aminobutyric acid (GABA)-producing lactic acid bacteria (LAB) were isolated from traditional Iranian cheese samples (Khiki, Lighvan, and Koozeh), and the most potent strain (Lactiplantibacillus pentosus C22) was used as the starter culture to manufacture a GABA-rich white brined cheese. The L. pentosus C22 did not display any unusual antibiotic pattern, hemolysis production, or biogenic amine production. However, it did show promising probiotic potential. In comparison to commercial starter culture, L. pentosus C22 resulted in lower proteolysis and acidity, but significantly higher GABA concentration during cheese ripening (0, 1, 7, and 14 days). In both cheese samples, the GABA concentration decreased from days 7 to 14, which was in line with proteolysis pattern. Overall, it can be concluded that L. pentosus C22 can be a good candidate for application as starter or adjunct culture in the production of functional GABA-rich cheese carrying a probiotic strain. |
| format | Article |
| id | doaj-art-837ccdbb2db64372bb610ff993f9f126 |
| institution | DOAJ |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-837ccdbb2db64372bb610ff993f9f1262025-08-20T02:39:58ZengElsevierApplied Food Research2772-50222025-06-015110081710.1016/j.afres.2025.100817Exploring the probiotic properties of Lactiplantibacillus pentosus and gamma-aminobutyric acid production for cheese developmentMahboobeh Mohammadzadeh0Ali Moayedi1Morteza Khomeiri2Zahra Zareie3Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Golestan Province 4918943464, IranCorresponding author.; Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Golestan Province 4918943464, IranDepartment of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Golestan Province 4918943464, IranDepartment of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Golestan Province 4918943464, IranIn this study, high gamma-aminobutyric acid (GABA)-producing lactic acid bacteria (LAB) were isolated from traditional Iranian cheese samples (Khiki, Lighvan, and Koozeh), and the most potent strain (Lactiplantibacillus pentosus C22) was used as the starter culture to manufacture a GABA-rich white brined cheese. The L. pentosus C22 did not display any unusual antibiotic pattern, hemolysis production, or biogenic amine production. However, it did show promising probiotic potential. In comparison to commercial starter culture, L. pentosus C22 resulted in lower proteolysis and acidity, but significantly higher GABA concentration during cheese ripening (0, 1, 7, and 14 days). In both cheese samples, the GABA concentration decreased from days 7 to 14, which was in line with proteolysis pattern. Overall, it can be concluded that L. pentosus C22 can be a good candidate for application as starter or adjunct culture in the production of functional GABA-rich cheese carrying a probiotic strain.http://www.sciencedirect.com/science/article/pii/S2772502225001271Lactic acid bacteriaFermentationProteolysisGamma-aminobutyric acid (GABA)Cheese |
| spellingShingle | Mahboobeh Mohammadzadeh Ali Moayedi Morteza Khomeiri Zahra Zareie Exploring the probiotic properties of Lactiplantibacillus pentosus and gamma-aminobutyric acid production for cheese development Applied Food Research Lactic acid bacteria Fermentation Proteolysis Gamma-aminobutyric acid (GABA) Cheese |
| title | Exploring the probiotic properties of Lactiplantibacillus pentosus and gamma-aminobutyric acid production for cheese development |
| title_full | Exploring the probiotic properties of Lactiplantibacillus pentosus and gamma-aminobutyric acid production for cheese development |
| title_fullStr | Exploring the probiotic properties of Lactiplantibacillus pentosus and gamma-aminobutyric acid production for cheese development |
| title_full_unstemmed | Exploring the probiotic properties of Lactiplantibacillus pentosus and gamma-aminobutyric acid production for cheese development |
| title_short | Exploring the probiotic properties of Lactiplantibacillus pentosus and gamma-aminobutyric acid production for cheese development |
| title_sort | exploring the probiotic properties of lactiplantibacillus pentosus and gamma aminobutyric acid production for cheese development |
| topic | Lactic acid bacteria Fermentation Proteolysis Gamma-aminobutyric acid (GABA) Cheese |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225001271 |
| work_keys_str_mv | AT mahboobehmohammadzadeh exploringtheprobioticpropertiesoflactiplantibacilluspentosusandgammaaminobutyricacidproductionforcheesedevelopment AT alimoayedi exploringtheprobioticpropertiesoflactiplantibacilluspentosusandgammaaminobutyricacidproductionforcheesedevelopment AT mortezakhomeiri exploringtheprobioticpropertiesoflactiplantibacilluspentosusandgammaaminobutyricacidproductionforcheesedevelopment AT zahrazareie exploringtheprobioticpropertiesoflactiplantibacilluspentosusandgammaaminobutyricacidproductionforcheesedevelopment |