Changing in gamma aminobutyric acid and phytic acid during the development of yogurt- like product from germinated hyacinth bean

Hyacinth bean was used for developing a functional yogurt-like product with a high level of gamma aminobutyric acid (GABA). Germinated hyacinth bean extract was fermented with three different yogurt cultures to pH 4.5 and then stored at 4–6°C for 21 days. The variation in GABA and phytic acid levels during cold storage was evaluated. The type of culture and storage time significantly influenced GABA and phytic acid levels. Lactococcus lactis ssp. cremoris , Lc. lactis ssp. lactis and Streptococcus thermophilus produced a yogurt-like product with the highest level of GABA. In addition, the level of GABA and phytic acid significantly decreased during cold storage.