Streptococcus thermophilus APC151 strain is suitable for the manufacture of naturally GABA-enriched bioactive yogurt

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dc.contributor.author Linares, Daniel M.
dc.contributor.author O'Callaghan, Tom F.
dc.contributor.author O'Connor, Paula M.
dc.contributor.author Ross, R. Paul
dc.contributor.author Stanton, Catherine
dc.contributor.author Stanton, Catherine
dc.date.accessioned 2016-12-01T15:23:06Z
dc.date.available 2016-12-01T15:23:06Z
dc.date.issued 2016-11-23
dc.identifier.citation Linares, D. M., O' Callaghan,T. F., O' Connor, P. M., Ross, R. P. and Stanton,C. (2016) 'Streptococcus thermophilus APC151 Strain Is Suitable for the Manufacture of Naturally GABA-Enriched Bioactive Yogurt'. Frontiers In Microbiology, 7 :1876 (9pp). doi:10.3389/fmicb.2016.01876 en
dc.identifier.volume 7 en
dc.identifier.startpage 1876-1 en
dc.identifier.endpage 1876-9 en
dc.identifier.issn 1664-302X
dc.identifier.uri http://hdl.handle.net/10468/3340
dc.identifier.doi 10.3389/fmicb.2016.01876
dc.description.abstract Consumer interest in health-promoting food products is a major driving force for the increasing global demand of functional (probiotic) dairy foods. Yogurt is considered the ideal medium for delivery of beneficial functional ingredients. Gamma-amino-butyric acid has potential as a bioactive ingredient in functional foods due to its health-promoting properties as an anti-stress, anti-hypertensive, and anti-diabetic agent. Here, we report the use of a novel Streptococcus thermophilus strain, isolated from the digestive tract of fish, for production of yogurt naturally enriched with 2 mg/ml of gamma-amino-butyric acid (200 mg in a standard yogurt volume of 100 ml), a dose in the same range as that provided by some commercially available gamma-amino-butyric acid supplements. The biotechnological suitability of this strain for industrial production of yogurt was demonstrated by comparison with the reference yogurt inoculated with the commercial CH1 starter (Chr. Hansen) widely used in the dairy industry. Both yogurts showed comparable pH curves [ΔpH/Δt = 0.31-0.33 h-1], viscosity [0.49 Pa-s], water holding capacity [72–73%], and chemical composition [moisture (87–88%), protein (5.05–5.65%), fat (0.12–0.15%), sugar (4.8–5.8%), and ash (0.74–1.2%)]. Gamma-amino-butyric acid was not detected in the control yogurt. In conclusion, the S. thermophilus APC151 strain reported here provides a natural means for fortification of yogurt with gamma-amino-butyric acid. en
dc.description.sponsorship Science Foundation Ireland (APC Microbiome Institute, a Centre for Science and Technology (CSET) funded by the Science Foundation Ireland (SFI), through the Irish Government’s National Development Plan.) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Frontiers Media en
dc.rights © 2016 Linares, O’Callaghan, O’Connor, Ross and Stanton. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. en
dc.rights.uri https://creativecommons.org/licenses/by/4.0/ en
dc.subject GABA en
dc.subject Streptococcus thermophiles en
dc.subject Bioactive yogurt en
dc.subject Starter en
dc.subject Biofunctional food en
dc.title Streptococcus thermophilus APC151 strain is suitable for the manufacture of naturally GABA-enriched bioactive yogurt en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Paul Ross, College Of Sefs Office, University College Cork, Cork, Ireland. +353-21-490-3000 Email: p.ross@ucc.ie en
dc.internal.availability Full text available en
dc.date.updated 2016-12-01T15:12:29Z
dc.description.version Published Version en
dc.internal.rssid 374001342
dc.contributor.funder Science Foundation Ireland en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Frontiers In Microbiology en
dc.internal.copyrightchecked No !!CORA!! en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress p.ross@ucc.ie en


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© 2016 Linares, O’Callaghan, O’Connor, Ross and Stanton. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. Except where otherwise noted, this item's license is described as © 2016 Linares, O’Callaghan, O’Connor, Ross and Stanton. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
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