4.2. Types of cheeses
Cheese was the food selected for the screening and isolation of
GABA-producing lactic acid bacteria, although other food samples
were also proposed. Several Spanish fermented sausages such as
chorizo or ‘longaniza’ and dairy products like yoghurts, butter milk
or cream also contain a variety of lactic acid strains, which has been
added as culture starters. The homemade cheeses contain only wild
strains, which show a wide range of metabolic activities and
diverge greatly from the strains that are used as industrial culture
starters (Klijn, Weerkamp, & de Vos, 1995) in fermented food
products. In this study, in which 58 artisan cheeses were analyzed,
we obtained a total of 65 positive strains of GABA production from
23 different cheeses.
4.2. Types of cheesesCheese was the food selected for the screening and isolation ofGABA-producing lactic acid bacteria, although other food sampleswere also proposed. Several Spanish fermented sausages such aschorizo or ‘longaniza’ and dairy products like yoghurts, butter milkor cream also contain a variety of lactic acid strains, which has beenadded as culture starters. The homemade cheeses contain only wildstrains, which show a wide range of metabolic activities anddiverge greatly from the strains that are used as industrial culturestarters (Klijn, Weerkamp, & de Vos, 1995) in fermented foodproducts. In this study, in which 58 artisan cheeses were analyzed,we obtained a total of 65 positive strains of GABA production from23 different cheeses.
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