Fig. 5From: Gamma-aminobutyric acid (GABA) production in milk fermented by specific wild lactic acid bacteria strains isolated from artisanal Mexican cheesesChromatographic profile of GABA production in fermented milk with L. lactis L-571 under unmodified (30 °C of incubation, 107 CFU/mL of inoculum, 0 g/L of glutamate, and 0 μM of PLP) (a) and modified (37 °C of incubation, 109 CFU/mL of inoculum, 3 g/L of glutamate, and 100 μM of PLP) (b) fermentation conditionsBack to article page