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Postbiotic bread with neurotransmitter γ-aminobutyric acid (GABA) by supplementation with Lactiplantibacillus plantarum H64 fermentate of spent probiotic brewer's yeast Saccharomyces boulardii

2025-05-08

Abstract excerpt

Spent brewer’s yeast, a brewing by-product, holds significant potential as an innovative and cost-effective source of functional ingredients. Our study aimed to valorize the health-promoting neurotransmitter γ-aminobutyric acid (GABA) from spent Saccharomyces boulardii yeast (SBY) and utilize the GABA-enriched SBY by Lactiplantibacillus plantarum H64 with wheat bran to improve the postbiotics of sourdough bread. F...

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Literature Corpus work
0dc30038-2147-5c3a-babd-323c7d192977
DOI
10.1016/j.fbio.2025.106766
Open publication

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Postbiotic bread with neurotransmitter γ-aminobutyric acid (GABA) by supplementation with Lactiplantibacillus plantarum H64 fermentate of spent probiotic brewer's yeast Saccharomyces boulardiiDOI 10.1016/j.fbio.2025.106766
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