ArticleFoods (Basel, Switzerland)2019
Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour.
Article in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed, 53 citations in OpenAlex.
- Probiotic Lactic Acid Bacteria Fermentation Modulates the Bioactive Properties of Sprouted and Unsprouted Amaranth Seed.Microorganisms · 2026Article
- Advances in Biotechnological GABA Production: Exploring Microbial Diversity, Novel Food Substrates, and Emerging Market Opportunities.International journal of molecular sciences · 2025Review
- Development of Functional Sourdough Bread UsingFood science & nutrition · 2025Article
- Contributions of Gamma-Aminobutyric Acid (GABA) Produced by Lactic Acid Bacteria on Food Quality and Human Health: Current Applications and Future Prospects.Foods (Basel, Switzerland) · 2024Review
- Article
- High Production of γ-Aminobutyric Acid by Activating theACS omega · 2023Article
- Effect ofFoods (Basel, Switzerland) · 2022Article
- Biosynthesis of γ-aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread making.Journal of applied microbiology · 2022Article
- Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processes.Food chemistry · 2022Article
- Changes in the physicochemical parameters and microbial community of a new cultivar blue wheat cereal wholemeal during sourdough production.Frontiers in microbiology · 2022Article
- Accumulation and Transformation of Biogenic Amines and Gamma-Aminobutyric Acid (GABA) in Chickpea Sourdough.Foods (Basel, Switzerland) · 2021Article
- Functional Properties and Sustainability Improvement of Sourdough Bread by Lactic Acid Bacteria.Microorganisms · 2020Article
- Effect of Rice Flour Fermentation withFoods (Basel, Switzerland) · 2020Article
- Hypolipidemic and Hypoglycaemic Effect of Wholemeal Bread with Amaranth (Foods (Basel, Switzerland) · 2020Article
- Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains.Foods (Basel, Switzerland) · 2020Article
- Bioactive Components in Fermented Foods and Food By-Products.Foods (Basel, Switzerland) · 2020Article
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
γ-Aminobutyric acid (GABA) is the primary inhibitory neurotransmitter of the central nervous system and possesses various physiological functions. GABA production can be obtained thanks to lactic acid bacteria activity in different foods such as sourdoughs. Recently, breads made from blends of pseudocereals and wheat flours have attracted much attention. Amaranth is especially interesting because of its high nutritional value, having a high protein content and containing different antioxidant compounds. Therefore, this study aimed to obtain sourdough breads enriched with GABA thanks to bacterial activity and to investigate the effect of amaranth flour addition on the antioxidant and sensorial properties of bread. Eighteen lactobacilli strains were assayed for GABA production in amaranth and wheat flour liquid sourdoughs. Two strains,
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