Selection of γ‐aminobutyric acid‐producing lactic acid bacteria and their potential as probiotics for use as starter cultures in <scp>T</scp>hai fermented sausages (<i><scp>N</scp>ham</i>)

Abstract

Summary To produce a novel product of T hai fermented meats, such as healthy N ham , 602 lactic acid bacteria were isolated from fermented foods and fourteen isolates that produced high amounts of γ‐aminobutyric acid ( GABA ) were also tested for inhibiting the seven foodborne bacteria. Four selected isolates produced GABA in the range of 7339–9060 mg L −1 ( NH2 &lt; NH102 &lt; NH116 &lt; HN8 ) and their culture filtrates with a pH of 3.8, except 4.2 for NH2 inhibited all target organisms. Selected strains were investigated for their physiological and functional properties of probiotics in vitro . Strain NH102 survived best in the gastrointestinal tract with only a one log cell decrease over 4 h, whereas strain NH116 was the best cholesterol removal (43%). None showed any haemolysis and all hydrolased bile salts. Strain NH2 was identified as L actobacillus namurensis and all the others were P ediococcus pentosaceus . Strains HN8 and NH2 were potential starters for fermenting meats.