γ-Aminobutyric acid production and antioxidant activities in fresh cheese by Lactobacillus plantarum L10-11

This study aimed to evaluate the γ-aminobutyric acid (GABA) production and antioxidant activity during fresh cheese processing with single and co-fermentation processes of the high-GABA producing strain, Lactobacillus plantarum L10-11. For a mini-batch of fresh cheese, milk with 0.1% monosodium glutamate was fermented for 18 h and GABA production was monitored by thin layer chromatography and ion chromatography. GABA could be detected in...