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Article

Synthesis of gamma-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses.

Applied and environmental microbiology - 1 Nov 2007

Siragusa S, De Angelis M, Di Cagno R, Rizzello C G, Coda R, Gobbetti M

Abstract excerpt

The concentrations of gamma-aminobutyric acid (GABA) in 22 Italian cheese varieties that differ in several technological traits markedly varied from 0.26 to 391 mg kg(-1). Presumptive lactic acid bacteria were isolated from each cheese variety (total of 440 isolates) and screened for the capacity...

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Identifiers

PMID: 17890341
DOI: 10.1128/AEM.01064-07
PMCID: PMC2168214

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 2 Sept 2026. Prepared record publication-17890341-2026-09-02.2. Manifest publication-graph-cohort-2026-09-02.2.

Source receipt: PubMed via Helena Literature Corpus, retrieved 2 Sept 2026.

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