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    Streptococcus thermophilus APC151 Strain Is Suitable for the Manufacture of Naturally GABA-Enriched Bioactive Yogurt

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    Author
    Linares, Daniel M.
    O'Callaghan, Tom cc
    O'Connor, Paula M.
    Ross, R Paul
    STANTON, CATHERINE cc
    Keyword
    GABA
    Streptococcus thermophilus,
    Bioactive yogurt
    Starter
    biofunctional food
    Date
    23/11/2016
    
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    URI
    http://hdl.handle.net/11019/1108
    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
    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 0.31􀀀0.33 h􀀀1], 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.
    Funder
    Science Foundation Ireland
    ae974a485f413a2113503eed53cd6c53
    http://dx.doi.org/10.3389/fmicb.2016.01876
    Scopus Count
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    Food Biosciences
    Food Biosciences
    Food Biosciences
    Food Biosciences

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