Yogurt production with GABA-producing cultures: physicochemical properties and GABA content

in MSG-supplemented yogurts. Titratable acidity and pH values differed from the control throughout the storage period. Water-holding capacity and syneresis results were not statistically different compared to the control. Improvements in textural properties were observed at the end of the storage period. According to these results, the selected starter culture combination and MSG addition are an effective strategy for producing GABA-enriched yogurt. These findings support the development of functional dairy products with enhanced bioactive potential.