Identification of gamma-aminobutyric acid (GABA)-producing lactic acid bacteria from plant-based Thai fermented foods and genome analysis of Lactobacillus brevis GPB7-4-Reference-Cited by-同舟云学术

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Identification of gamma-aminobutyric acid (GABA)-producing lactic acid bacteria from plant-based Thai fermented foods and genome analysis of Lactobacillus brevis GPB7-4

Published:2022 Issue:3 Volume:48 Page:254
ISSN:1513-1874
Container-title:ScienceAsia
language:en
Short-container-title:ScienceAsia

Author:

Pakdeeto Amnat,Phuengjayaem Sukanya,Arayakarn Tajchada,Phitchayaphon Chantharat,Tungkajiwangkoon Santhita,Tanasupawat Somboon

Publisher

Science Society of Thailand

Subject

Multidisciplinary

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Optimization of fermentation conditions for the production of γ-aminobutyric acid by Lactobacillus hilgardii GZ2 from traditional Chinese fermented beverage system;Bioprocess and Biosystems Engineering;2024-05-08

2. Lactic Acid Bacteria Isolates and the Microbiome of Cincalok, Tempoyak, and Mandai: A Traditional Fermented Food from Kalimantan Island, Indonesia;International Journal of Food Science;2024-04-05

3. Screening and characterization of lactic acid bacteria and fermentation of gamma-aminobutyric acid-enriched bamboo shoots;Frontiers in Microbiology;2024-02-05

4. Production of glycerolamines based conjugated γ-aminobutyric acids using microbial COX and LOX as successor enzymes to GAD;Enzyme and Microbial Technology;2023-09

5. Research advancements on the flavor compounds formation mechanism of pickled bamboo shoots in river snails rice noodles;LWT;2023-08

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