Milk was co-fermented with Bacillus subtilis HA and Lactiplantibacillus plantarum EJ2014 to produce a dairy ingredient enriched poly-γ-glutamic acid (γ-PGA) γ-aminobutyric (GABA). The first fermentation of milk B. resulted in viscous broth pH 6.56, 0.26% acidity, 1.40 mg/g tyrosine equivalent, 17.21 U/g protease activity. viable cell counts indicated 8.74 log CFU/mL, the consistency index alkal...

γ-Aminobutyric acid (GABA) is a major inhibitory neurotransmitter in central nervous system, and its application in drugs and functional foods has attracted great attention. To enhance production of γ-aminobutyric acid, Lactobacillus rhamnosus YS9, a strain isolated from Chinese traditional fermented food pickled vegetable, was grown under submerged fermentation. Its cultivation conditions were...