Gamma-aminobutyric acid-producing abilities of lactococcal strains isolated from old-style cheese starters
Author:
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13594-013-0127-4.pdf
Reference36 articles.
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2. Aoki H, Uda I, Tagami K, Furuya Y, Endo Y, Fujimoto K (2003b) The production of a new tempeh-like fermented soybean containing a high level of γ-aminobutyric acid by anaerobic incubation with Rhizopus. Biosci Biotechnol Biochem 67:1018–1023
3. Bearson S, Bearson B, Foster JW (1997) Acid stress response in enterobacteria. FEMS Microbiol Lett 147:173–180
4. Beimfohr C, Ludwig W, Schleifer KH (1997) Rapid genotypic differentiation of Lactococcus lactis subspecies and biovar. Syst Appl Microbiol 20:216–221
5. Budin-Verneuil A, Maguin E, Auffray Y, Ehrlich SD, Pichereau V (2004) An essential role for arginine catabolism in the acid tolerance of Lactococcus lactis MG1363. Lait 84:61–68
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