Physiological Characteristics and GABA Production of Lactobacillus plantarum K255 Isolated from Kimchi
Author:
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201333363222169.pdf
Reference33 articles.
1. Effects of Kimchi Lactic Acid Bacteria Lactobacillus sp. OPK2-59 with High GABA Producing Capacity on Liver Function Improvement
2. Genetic characterization of the β-glucuronidase enzyme from a human intestinal bacterium, Ruminococcus gnavus
3. Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products)
4. Microbial population dynamics of kimchi, a fermented cabbage product
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2. γ-Aminobutyric Acid-producing Lactic Acid Bacteria from Kimchi : Potential Psychobiotics;Journal of the East Asian Society of Dietary Life;2024-02-28
3. Biosynthesis of Gamma-Aminobutyric Acid (GABA) by Lactiplantibacillus plantarum in Fermented Food Production;Current Issues in Molecular Biology;2023-12-26
4. Bioactive Ingredients from Dairy-Based Lactic Acid Bacterial Fermentations for Functional Food Production and Their Health Effects;Nutrients;2023-11-11
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