Production of high γ-aminobutyric acid (GABA) sour kimchi using lactic acid bacteria isolated from mukeunjee kimchi

Author:

Cho Seung Yong,Park Min Jung,Kim Ki Myong,Ryu Jee-Hoon,Park Hyun Jin

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference21 articles.

1. Codex Alimentarius. Codex standard for kimchi (CODEX STAN 223-2001). In: FAO/WHO Joint Publications: Processed and Quick Frozen Fruits & Vegetables. 5A (2001)

2. Cheigh HS, Park KY. Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products). Crit. Rev. Food Sci. 34: 175–203 (1994)

3. Cho J, Lee D, Yang C, Jeon J, Kim J, Han H. Microbial population dynamics of kimchi, a fermented cabbage product. FEMS Microbiol. Lett. 257: 262–267 (2006)

4. Lee CW, Ko CY, Ha DM. Microfloral changes of the lactic acid bacteria during kimchi fermentation and identification of the isolates. Korean J. Appl. Microbiol. Biotechnol. 20: 102–109 (1992)

5. Higuchi T, Hayashi H, Abe K. Exchange of glutamate and γ-aminobutyrate in a Lactobacillus strain. J. Bacteriol. 179: 3362–3364 (1997)

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