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. 2021 Mar 17;10(3):633. doi: 10.3390/foods10030633

Figure 4.

Figure 4

(a) GABA and (b) glutamic acid accumulation (mg/kg) in Cabrales-like experimental cheeses made using the L. lactis strains individually as starter cultures. Bars with different letters indicate significant differences in GABA or glutamic acid accumulation (p < 0.05) compared to control cheeses made with the non-GABA producing strain L. lactis SK11.