Fig. 1From: Gamma-aminobutyric acid (GABA) production in milk fermented by specific wild lactic acid bacteria strains isolated from artisanal Mexican cheesesGABA production and pH in fermented milk by wild lactic acid bacteria. The GABA (bars) and pH (•) values are presented as means ± SD (n = 3). Different letters among strains indicate significant differences (p < 0.05) at each response variableBack to article page