High gamma-aminobutyric acid (GABA) producing Enterococcus malodoratus isolated from Protected Denomination o Origin (PDO) cheese

• Type: Article in International Scientific Journal
• Date: 2024

Authors

F. Xavier Malcata (Author) FEUP; Marcia C. Coelho (Author) Other; Susana C. Ribeiro (Author) Other; Celia C. G. Silva (Author) Other

Journal

Title: International Dairy Journal

Vol. 161

Initial page: 106112

ISSN: 0958-6946

Publisher: Elsevier

Indexing

ISI Web of Knowledge

ISI Web of Science

Scientific classification

CORDIS: Technological sciences

FOS: Engineering and technology

Other information

DOI: 10.1016/j.idairyj.2024.106112

Abstract (EN): Four strains of Enterococcus malodoratus were isolated from São Jorge cheese – and showed a high conversion of L-glutamate to GABA, achieving a yield above 50%. These new strains neither fermented lactose nor produced hydrogen sulphide. They produced slow acidification and low amounts of diacetyl, and lacked most enzymatic activities and genes encoding virulence traits. They were sensitive to ampicillin, vancomycin, fluoroquinolones, chloramphenicol and streptogramins, but resistant to penicillin, oxacillin, erytromycin and tetracycline. One strain (SJC62) showed antimicrobial activity against Listeria monocytogenes, Salmonella enterica, Escherichia coli and Pseudomonas aeruginosa; and antifungal activity against Aspergillus caesiellus and Mucor racemosus. The strains also showed probiotic potential in vitro, as they exhibited good resistance to gastrointestinal conditions, high hydrophobicity and mucin adhesion. The spectrum of favourable technological, antimicrobial and probiotic properties, in combination with their high ability to convert glutamic acid into GABA make these strains relevant for use in novel dairy foods.

Type (Professor's evaluation): Scientific