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Journal of Dairy Science Vol. 81 No. 6 1486-1491
© 1998 by American Dairy Science Association ®
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Production of gamma-Aminobutyric Acid By Cheese Starters During Cheese Ripening

M. Nomura 1, H. Kimoto 1, Y. Someya 1, S. Furukawa 1, and I. Suzuki 1

1 Department of Animal Products, National Institute of Animal Industry, Norindanchi, Tsukuba, Ibaraki 305, Japan

Nine mixed-strain starters were examined for their abilities to produce gamma-aminobutyric acid. Six commercial starters were found to produce gamma-aminobutyric acid in a skim milk culture. The bacterium that produced gamma-aminobutyric acid was isolated from the mixed-strain starters, identified as citrate-utilizing Lactococcus lactis ssp. lactis (formerly L. lactis ssp. lactis biovar diacetylactis) and designated as strain 01-7. A cell extract showed glutamate decarboxylase activity, for which the optimum pH was 4.7. In pH-controlled cultivation, gamma-aminobutyric acid was generated at pH 5.0 but not above pH 5.5. Cheeses were prepared experimentally using strain 01-7 to determine the relationship between the pH values and the production of gamma-aminobutyric acid during cheese ripening. gamma-Aminobutyric acid increased linearly in the experimental cheeses as the pH of the cheese decreased. Based on these results, gamma-aminobutyric acid was concluded to be produced by the cheese starters during ripening.

Key Words: gamma-aminobutyric acid • Lactococcus lactis • cheese • glutamate decarboxylase

Submitted on January 15, 1997
Accepted on February 2, 1998




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