Characterisation of the probiotic potential of Lactiplantibacillus plantarum K16 and its ability to produce the postbiotic metabolite γ-aminobutyric acid

Lactiplantibacillus plantarum has been widely studied due to its beneficial effects on health such as protect against pathogens, enhance the immune system, or produce metabolites like γ-aminobutyric acid (GABA). The objective of this study was evaluation GABA-producer L. K16 isolated from kimchi. safety and probiotic characterisation strain performed by analysing carbohydrates fermentation, enzymatic activity, antibiotics susceptibility, haemolytic antimicrobial activity. Likewise, GABA production optimised following a one-factor-at-a-time procedure changing relevant fermentation parameters incubation temperature, yeast extract concentration time. results indicated that potential stimulate digestion absorption several nutrients it could have an inhibitory effect pathogenic bacteria. best for around 1000 mg/L, using 12 g/L extract, 34 °C temperature 96 h