Production and quality evaluation of a novel γ-aminobutyric acid-enriched yogurt

Objective: strain isolated in our laboratory; the specific optimum yogurt production conditions for this strain were determined. Methods: and evaluated the quality of the yogurt. Results: cfu/mL, which is higher than that of commercial standards. The yogurt also exhibited a suitable water-holding capacity, viscosity, 3-week storage time, and favorable sensory test results. Conclusion: This study highlights the potential of naturally enriched GABA yogurt as a competitive commercial yogurt with beneficial health effects.