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|Title: ||Streptococcus thermophilus APC151 Strain Is Suitable for the Manufacture of Naturally GABA-Enriched Bioactive Yogurt|
|Authors: ||Linares, Daniel M.|
O'Callaghan, Tom F.
O'Connor, Paula M.
Ross, R. Paul
|Issue Date: ||23-Nov-2016|
|Citation: ||Daniel M. Linares, Tom F. O’Callaghan, Paula M. O’Connor, R. P. Ross and Catherine Stanton. Streptococcus thermophilus APC151 Strain Is Suitable for the Manufacture of Naturally GABA-Enriched Bioactive Yogurt. Front. Microbiol., 2016, 7, 1876. DOI 10.3389/fmicb.2016.01876|
|Series/Report no.: ||Frontiers in Microbiology;vol 7|
|Abstract: ||Consumer interest in health-promoting food products is a major driving force for the
increasing global demand of functional (probiotic) dairy foods. Yogurt is considered the
ideal medium for delivery of beneficial functional ingredients. Gamma-amino-butyric acid
has potential as a bioactive ingredient in functional foods due to its health-promoting
properties as an anti-stress, anti-hypertensive, and anti-diabetic agent. Here, we report
the use of a novel Streptococcus thermophilus strain, isolated from the digestive tract
of fish, for production of yogurt naturally enriched with 2 mg/ml of gamma-aminobutyric
acid (200 mg in a standard yogurt volume of 100 ml), a dose in the same
range as that provided by some commercially available gamma-amino-butyric acid
supplements. The biotechnological suitability of this strain for industrial production
of yogurt was demonstrated by comparison with the reference yogurt inoculated
with the commercial CH1 starter (Chr. Hansen) widely used in the dairy industry.
Both yogurts showed comparable pH curves [1pH/1t D 0.310.33 h1], viscosity
[0.49 Pa-s], water holding capacity [72–73%], and chemical composition [moisture (87–
88%), protein (5.05–5.65%), fat (0.12–0.15%), sugar (4.8–5.8%), and ash (0.74–1.2%)].
Gamma-amino-butyric acid was not detected in the control yogurt. In conclusion, the
S. thermophilus APC151 strain reported here provides a natural means for fortification
of yogurt with gamma-amino-butyric acid.|
This work was funded by the APC Microbiome Institute, a Centre for Science and Technology (CSET) funded by the Science Foundation Ireland (SFI), through the Irish Government’s National Development Plan.
|Appears in Collections:||Food Biosciences|
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