Increase of γ-aminobutyric acid content and improvement of physicochemical characteristics of mulberry leaf powder by fermentation with a selected lactic acid bacteria strain

Production of γ–aminobutyric acid–enriched sourdough bread using an isolated Pediococcus pentosaceus strain JC30

“…LAB strains were activated in the MRS liquid medium at 30 °C for 24 h prior to use; 2 % (v/v) fermentation broth was then cultured in MRS–MSG liquid medium and fermented at 30 °C for 48 h. GABA–producing capacity was evaluated according to the GABA concentration in the fermentation broth, using the method of Zhuo et al [ 17 ].…”

“…The determination of GABA content were according the method of Zhuo et al [ 17 ]. 1.0 g of bread was soaked in 40 mL of boiling distilled water and placed in a 40 °C water bath for 2 h. The supernatant was filtered through 0.45 μm film and lyophilised for use.…”

Evaluation of Probiotic Properties and Safety of Lactobacillus helveticus LH10 Derived from Vinegar through Comprehensive Analysis of Genotype and Phenotype

“…In recent years, Chinese researchers have been actively exploring the potential of traditional fermented foods as a source for probiotics and have successfully isolated several exceptional strains, including Bifidobacterium animalis subsp. lactis Probio-M8 [6], Lactobacillus plantarum 4-10 [7], Latilactobacillus sakei [8], Pediococcus pentosaceus JS35 [9], and Lactobacillus plantarum 430 [10]. These efforts have not only contributed to the advancement of pure strain utilization in the food industry but have also served to preserve valuable probiotic resources within their natural environment.…”

Streptococcus thermophilus JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages

“…In this paper, S. thermophilus JM905 was isolated from traditional fermentation products; it has a good acid-producing ability, which can be used as a potential industrial fermentation strain, and the study of its fermentation and metabolic characteristics during fermentation has certain practical significance. The selection and exploitation of good fermentation strains are not limited to having certain outstanding characteristics but the overall balance of the final product quality [12]. The screening and mining of excellent fermentation strains are not limited to having certain outstanding characteristics and the overall balance of the final product quality.…”