γ-Aminobutyric acid (GABA) production and soluble free amino acid profile change in Andean seeds by Levilactobacillus brevis fermentation
High nutritional value Andean seeds—tarwi (Lupinus mutabilis), cañihua (Chenopodium pallidicaule), and quinoa (Chenopodium quinoa)—were subjected to solid-state fermentation with Levilactobacillus brevis DSM 1269. This strain can convert L-glutamic acid into the neurotransmitter GABA. Fermented tarwi exhibited the highest GABA production, at 4 mg/g sample, which correlates with its higher protein
