Modified mrs broth

L. rossiae DSM 15814^T was propagated for 24 h at 30°C in modified MRS broth (Oxoid, Basingstoke, Hampshire, England) with the addition of fresh yeast extract (5%, vol/vol) and 28 mM maltose to a final pH of approximately 5.6 [34] ; see Text S2). The biosynthesis of GABA from glutamic acid was estimated as described by Siragusa et al. [48] (link) using a Biochrom 30 series Amino Acid Analyzer (Biochrom Ltd., Cambridge Science Park, England).

Lactobacillus plantarum CR1, Lactobacillus rossiae CR5 and Saccharomyces cerevisiae E10, belonging to the Culture Collection of the Department of Soil, Plant and Food Sciences (University of Bari, Italy), were inoculated into the wheat flour dough used for preparing the sourdough. Lactic acid bacteria were propagated for 24 h at 30 °C on modified MRS broth (Oxoid, Basingstoke, Hampshire, United Kingdom), with the addition of fresh yeast extract (5%, v/v) and 28 mM maltose, at the final pH of 5.6 (mMRS). The propagation of S. cerevisiae E10 was at 30 °C for 48 h on Sabouraud dextrose broth (Oxoid). When used for fermentation, cells of lactic acid bacteria and yeasts were cultivated until reaching the late exponential phase of growth (ca. 12 and 24 h, respectively). Cell suspensions for the inoculum were prepared according to Rizzello et al. [19 (link)].
The gross chemical characteristics of the wheat (Triticum aestivum cv. Appulo) flour used for making sourdoughs and breads were as follows: moisture, 13.2%; protein, 9.5%; fat, 1.2%; ash, 0.4%; and total carbohydrates, 73.5%.

Previously selected (19 (link)) Lactiplantibacillus plantarum CR1, Furfurilactobacillus rossiae CR5, and Saccharomyces cerevisiae E10 were inoculated into the wheat flour (Triticum aestivum cv. Appulo) dough used for sourdough preparation (35 (link)). Lactic acid bacteria were propagated for 24 h at 30°C on modified MRS broth (Oxoid, Basingstoke, Hampshire, United Kingdom), with the addition of fresh yeast extract (5%, vol/vol) and 28 mM maltose, at the final pH of 5.6 (mMRS). The propagation of S. cerevisiae E10 was at 30°C for 48 h on Sabouraud dextrose broth (Oxoid).