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Table 1 Lactic acid bacteria used for the selection of GABA-producing strains

From: Gamma-aminobutyric acid (GABA) production in milk fermented by specific wild lactic acid bacteria strains isolated from artisanal Mexican cheeses

 

Strains codes

Lactobacillus spp.a

J20

J22

J23

J24

J25

J26

J27

J28

J31

J32

J34*

J37

J38

MQ22*

SD22

SQ31

LR32

LR14

CR24*

SQ33

LQ24*

MR34

LM32

S3

SS22*

SS11

LS12

SQ24

L20

L8

LD12*

QR24*

L6

S37

LR24

QR33*

LD24*

LM12

LS24*

SD11*

SR31*

QR21*

MQ31*

CD32*

CD33*

S33

S26

B26

L49

L21

L2 Lb C

L2 Lb D

C2 Lb B

C2 Lb C

 

Streptococcus spp.b

L1 St A

L2 St A

L2 St B

L2 St C

Q2 St A

Q2 St B

Q2 St C

Q2 St D

St26

St 27

St 28

St 32

St 42

St 45

St 50

St 53

St 54

St 35

St 36

St 38

St 39

St 40

St 41

St 44

Q7 St A

Q7 St A

Q7 St B

Q7 St C

Q7 St D

L7 St A

L7 St D

S7 St D

C7 St B

  

Lactococcus spp.c

L-572*

L-599

Q3

L-600

L-598*

L-571*

E3

C1

  
  1. *GABA-producing strains
  2. aLAB strains isolated from Cocido cheese
  3. bLAB strains isolated from Fresco cheese
  4. cLAB strains isolated from Chihuahua cheese