Exploring the probiotic properties of Lactiplantibacillus pentosus and gamma-aminobutyric acid production for cheese development

• Isolation of high GABA-producing LAB from traditional Iranian cheeses. • Lactiplantibacillus pentosus showed probiotic and technological properties. • L. pentosus was used as a starter culture in white brined cheese. • L. pentosus provided lower proteolysis and acidity and higher GABA level in cheese. In this study, high gamma-aminobutyric acid (GABA)-producing lactic acid bacteria (LAB) were isolated from traditional Iranian cheese samples (Khiki, Lighvan, and Koozeh), and the most potent strain ( Lactiplantibacillus pentosus C22) was used as the starter culture to manufacture a GABA-rich white brined cheese. The L. pentosus C22 did not display any unusual antibiotic pattern, hemolysis production, or biogenic amine production. However, it did show promising probiotic potential. In comparison to commercial starter culture, L. pentosus C22 resulted in lower proteolysis and acidity, but significantly higher GABA concentration during cheese ripening (0, 1, 7, and 14 days). In both cheese samples, the GABA concentration decreased from days 7 to 14, which was in line with proteolysis pattern. Overall, it can be concluded that L. pentosus C22 can be a good candidate for application as starter or adjunct culture in the production of functional GABA-rich cheese carrying a probiotic strain.