Combined Application of Pediococcus pentosaceus JS35 and Lactase on the Preparation of GABA-Enriched, Low-Lactose Fermented Milk

A γ-aminobutyric acid (GABA) producing strain Pediococcus pentosaceus JS35 and lactase were combined to prepare GABA-enriched, low-lactose fermented milk (GLFM). Under the conditions of 42 °C fermentation temperature, 4% (v/v) JS35 inoculation, 6 ALU/g lactase, and 8 h fermentation, the GABA and lactose contents of GLFM were 95.57 mg/100 g and 1.57 g/100 g, respectively. The commercial fermentation agent YO-MIX883 was used to prepare the control, and the GABA and lactose contents in the control were 64.05 mg/100 g and 3.64 g/100 g, respectively. Compared with the control, the microstructure of GLFM was denser and more uniform, while having higher storage modulus (G′) and loss modulus (G″). The overall acceptance score of GLFM was 8.7, significantly higher than the control’s 6.6. After 21 days of storage, GLFM maintained water-holding capacity (WHC) of 71.33% and a viable lactic acid bacteria count of 107 CFU/g. And its hardness, cohesiveness and gumminess were 1.386 N, 0.578 and 0.336 N, compared with the control, which were increased by 25.69%, 3.98%, and 12.50%, respectively. This study provided a potential strain and an efficient strategy for the production of fermented milk and the development of functional low-lactose dairy products.