Cultures were performed in GAM medium (Gifu anaerobic broth, Fisher scientific, Illkirch, France), at 37C with agitation under anaerobic conditions generated by Genbag anaer (Biomerieux, Marcy lEtoile, France)
This spontaneous fermentation significantly alters the composition of garlic by increasing polysaccharide concentration, total reducing sugars, proteins, phenolic compounds, organosulfur compounds, and melanoidins [9, 10]
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Application of control solutions (bacterial cryoprotectant, culture broth or the probiotics in the absence of their secretory products) did not affect vagal firing
For most protocols, this variation falls within acceptable tolerance