investigating the effect of ph, different concentrations of glutamate acid and salt on production in low-fat probiotic cheese

Background and objectives: gamma-aminobutyric acid (gaba) is a non-protein amino acid produced by lactic acid bacteria. among gaba-producing bacteria, lactic acid bacteria have received more attention due to their probiotic nature and properties such as inhibiting pathogenic bacteria, strengthening the immune system, and so on.materials and methods: investigation on the effect of three independent variables including ph (4.7, 4.9 and 5.1), glutamic acid (1, 2 and 3 mgg-1) and salt (2, 2.5 and 3%) on gaba production in low fat cheese by probiotic bacteria.results: by increasing the amount of glutamic acid and decreasing the ph from 5.1 to 4.7, the amount of gaba production in ultra-filtration cheese significantly increased on the 15^th and 30^th days of production (p≤0.05), while by increasing the amount of salt the production gaba decreased on the 15^th and 30^th days. simultaneous optimal conditions to achieve maximum gaba production in cheese on the 15^th and 30^th production day was respectively 167.7917 mg/kg^-1 and 220.125 mg/kg^-1 using 3 mg/g glutamic acid, 2% salt at ph 4.7.conclusion: the results showed that by identifying probiotic bacteria with the highest potential for gaba production and optimizing the culture medium, more gaba can be produced in food products and a positive step can be taken to produce pragmatic products and promote consumer health.