Fig. 2From: Gamma-aminobutyric acid (GABA) production in milk fermented by specific wild lactic acid bacteria strains isolated from artisanal Mexican cheesesGABA concentrations in fermented milk using L-571 and L-572 strains at different fermentation conditions. The results show means ± SD (n=3). Different letters, among fermentation condition for each strain, indicate significant differences (p<0.05)Back to article page