Isolation and identification of lactic acid bacteria from artisanal Turkish cheeses, and evaluation of γ-aminobutyric acid (GABA) production potential

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dc.contributor.authorAyag, Neslihan
dc.contributor.authorDagdemir, Elif
dc.contributor.authorCretin, Bulent
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2026-04-04T13:35:04Z
dc.date.available2026-04-04T13:35:04Z
dc.date.issued2025
dc.departmentİnönü Üniversitesi
dc.description.abstractThe aim of this study was to isolate lactic acid bacteria (LAB) from artisanal Turkish cheeses and to determine the strains potentially capable of producing high levels of gamma aminobutyric acid (GABA). A total of 507 LAB were isolated from 45 cheese samples. The cheeses exhibited a microbial diversity, consisting of 16 genera and 30 different species belonging to these genera. The most abundant species in all cheeses was Lacticaseibacillus paracasei. Only 40 of 507 isolates had the GAD gene, and all strains were genetically identified as Lactiplantibacillus plantarum. Two strains (134 and 255) produced GABA in high concentrations, in MRS broth (626.36 +/- 9.86 mg L-1) and skim milk (5.40 +/- 0.47 mg L-1), respectively. The results showed that most of the GABA-producing isolates, especially strains 255 and 134, could be used as starter cultures for the production of functional foods to reduce the risk of disease or improve certain physiological functions.
dc.description.sponsorshipScientific and Technological Research Council of Turkiye (TUBITAK, Ankara, Turkiye) [219O526]
dc.description.sponsorshipThe researchers are grateful to The Scientific and Technological Research Council of Turkiye (TUBITAK, Ankara, Turkiye) for financial support (Project No: 219O526) .
dc.identifier.doi10.1016/j.idairyj.2024.106132
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.orcid0000-0002-4679-2555
dc.identifier.orcid0000-0002-4274-2729
dc.identifier.scopus2-s2.0-85208464546
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2024.106132
dc.identifier.urihttps://hdl.handle.net/11616/109600
dc.identifier.volume161
dc.identifier.wosWOS:001356266500001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofInternational Dairy Journal
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250329
dc.subjectGamma-aminobutyric acid
dc.subjectCheese
dc.subjectLactic acid bacteria
dc.subjectGlutamate decarboxylase
dc.subjectGABA
dc.titleIsolation and identification of lactic acid bacteria from artisanal Turkish cheeses, and evaluation of γ-aminobutyric acid (GABA) production potential
dc.typeArticle

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