Table 2. GABA production and residual MSG in fermented milks after fermentation at 37 °C for 24 h.
Strains/Control | MSG supplementation (g/L) | Residual MSG (mg per 1 kg of fermented milk) | GABA production (mg per 1 kg of fermented milk) |
---|---|---|---|
Blank milk | 0 | 43.90 ± 4.48 | N.D. |
2 | 2094 ± 49.71 | N.D. | |
Lbre 145 | 0 | 53.62 ± 3.86 | N.D. |
2 | 2023 ± 100.52 | N.D. | |
ST 1275 + Lbre 145 | 0 | 17.02 ± 1.26 | N.D. |
2 | 1208.46 ± 94.19 | 265.57 ± 34.13 | |
ST 1303 + Lbre 145 | 0 | 8.93 ± 2.76 | N.D. |
2 | 1628.13 ± 10.75 | 25.67 ± 2.00 | |
ST YI-B1 + Lbre 145 | 0 | 17.27 ± 1.07 | N.D. |
2 | 1156.70 ± 69.52 | 314.97 ± 14.45 | |
ST YI-N1 + Lbre 145 | 0 | 14.84 ± 1.51 | N.D. |
2 | 985.07 ± 12.33 | 230.53 ± 34.05 | |
ST YI-M1 + Lbre 145 | 0 | 26.92 ± 5.86 | N.D. |
2 | 1426.62 ± 22.97 | 26.23 ± 0.83 | |
Lbu 756 + Lbre 145 | 0 | 330.35 ± 27.62 | 6.58 ± 0.62 |
2 | 1987.70 ± 48.85 | 9.79 ± 0.79 | |
Lbu 859 + Lbre 145 | 0 | 235.75 ± 3.12 | 13.53 ± 0.06 |
2 | 1881.44 ± 126.07 | 11.00 ± 1.26 | |
Lbu YI-B2 + Lbre 145 | 0 | 276.23 ± 38.16 | 10.53 ± 5.22 |
2 | 1827.17 ± 139.44 | 10.32 ± 2.30 | |
ST YI-B1 + Lbu YI-B2 + Lbre 145 | 0 | 130.76 ± 5.68 | 14.84 ± 1.19 |
2 | 1366.79 ± 53.32 | 19.52 ± 1.45 |
N.D., not detectable; ST, S. thermophilus; Lbu, L. bulgaricus; Lbre, L. brevis 145; Blank milk, 10% (w/v) skimmed milk. All the glutamate detected in milk was calculated into residual MSG for comparision.