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