Production of ‐aminobutyric acid ( GABA ) by Lactobacillus otakiensis and other Lactobacillus sp. isolated from traditional Pico cheese

Gamma‐aminobutyric acid ( GABA ) is a major inhibitory neurotransmitter with several physiological functions. Fifty‐seven strains isolated from an Azorean cheese were tested for their capacity to convert monosodium glutamate to GABA . Lactobacillus otakiensis , strain L3C1R1, along with three Lactobacillus paracasei and three Lactobacillus plantarum strains exhibited the highest GABA ‐producing capacity (>300 mg/L). None of the strains from the genera Lactococcus , Leuconostoc and Enterococcus were GABA producers. Lactobacillus plantarum (strain L2A21R1) produced the highest amount of GABA (936.8 mg/L). Technological properties were also assessed, confirming the potential of the GABA ‐producing strains as adjunct cultures for the development of fermented foods with health‐promoting properties.