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.