The capacity of GABA production in a non-optimized wheat
flour solution (simulating a sourdough medium) was quantitatively
assessed for the selected strains. The bacterial biomass was
recovered by growing cryobeads in tubes with MRS for 48 h at
30 C. Following growth, tubes were centrifuged and the pellet
washed and mixed with Ringer ¼ (AES Chemunex, Terrassa, Spain).
The suspension obtained from each of these strains was inoculated
in the sourdough medium, consisting of 20% wheat flour and 80%
distilled water in a 500 ml Erlenmeyer flask under sterile conditions.
Flasks were stirred every 3 h. After 24 h incubation at 30 C,
GABA concentration was determined and the pH monitored. The
analysis was performed in triplicate, comparing both blank (20%
wheat flour and 80% water without inoculation) and the same
medium containing the control strain