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August 15, 2025FoodsOpen Access

Evaluation of GABA-Producing Fermented Whey Formulations: From Strain Selection to Raspberry-Enriched Beverages with Psychobiotic Potential

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Authors

MTMariano Del Toro-BarbosaTUTlalli Uribe-VelázquezAHAlejandra Hurtado‐Romero

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Overview

Evaluation demonstrates increased GABA levels in probiotic beverages from whey, indicating psychobiotic potential.

Key Points

  • GABA levels in FWF-R2 reached 4.65 mM during 21 days of storage, highlighting its probiotic properties.
  • The formulation FWF-R2 was preferred by 58% of consumers, showing higher sensory acceptability compared to FWF-R1.
  • Both fermented beverages maintained stable acidity and microbial counts above 8.5 log colony-forming units/mL throughout storage.
  • The findings suggest these beverages have potential as psychobiotics while valorizing dairy and fruit by-products.

Cite This Study

Toro-Barbosa et al. (2025) studied this question.

synapsesocial.com/papers/68c235ccb210217d647723bdhttps://doi.org/10.3390/foods14162762
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