GABA Content in yogurt
Results of the GABA content in the
product are shown in Table 4. From Table 4, the
GABA levels of yogurt containing 30%(w/w)
germinated red rice paste was 4.09 mg/100 g,
which was remarkably higher than that in control
yogurt (reported as not detected). It has been
reported that the levels of GABA in commercial
yogurts were normally low and have rarely been
detected (Park and Oh, 2006).
However, the functional and nutritive
values could be increased by applying
microorganisms, since yogurt is a fermented food
containing some strains of lactic acid bacteria with