Lactococcus lactis LL-23 and Increased GABA Content

• Probiotic fermentation of soybeans and use of fermented soy in cookies.

  • 2025-12-24
  • Journal of the science of food and agriculture 106(5)
  • • Xin Chen
    • Zhenjia Chen
    • Perry K W Ng
    • Yan Liu

  • PubMed: 41443672
  • DOI: 10.1002/jsfa.70409

  2 Insights on

  • Increased GABA Content

  • Low evidence

  Mono-fermentation with LL showed higher probiotic viability, better retention of total phenolics and antioxidant capacity, and superior GABA accumulation. Cookies supplemented with LL-fermented soybean flour better maintained the hardness and exhibited a higher GABA content compared to those prepared with unfermented soybean flour (P < 0.05).

  Effect

  Beneficial

  Effect size

  Moderate

  Significant

  Yes