Metabolome analysis of milk fermented by γ-aminobutyric acid–producing Lactococcus lactis-Reference-Cited by-同舟云学术

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Metabolome analysis of milk fermented by γ-aminobutyric acid–producing Lactococcus lactis

Published:2016-02 Issue:2 Volume:99 Page:994-1001
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Hagi Tatsuro,Kobayashi Miho,Nomura Masaru

Funder

Agricultural Products and Foods with Health-promoting benefits

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference46 articles.

1. Use of thermophilic lactic starters in the dairy industry;Auclair;Antonie van Leeuwenhoek,1983

2. Purification and characterization of a tripeptidase from Lactococcus lactis ssp. cremoris Wg2;Bosman;Appl. Environ. Microbiol.,1990

3. Improvement in antioxidant activity, angiotensin-converting enzyme inhibitory activity and in vitro cellular properties of fermented pepino milk by Lactobacillus strains containing the glutamate decarboxylase gene;Chiu;J. Sci. Food Agric.,2013

4. Invited review: Advances in starter cultures and cultured foods;Cogan;J. Dairy Sci.,2007

5. Arginine metabolism in lactic streptococci;Crow;J. Bacteriol.,1982

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