The γ-aminobutyric acid-producing ability under low pH conditions of lactic acid bacteria isolated from traditional fermented foods of Ishikawa Prefecture, Japan, with a strong ability to produce ACE-inhibitory peptides

Author:

Barla Florin,Koyanagi Takashi,Tokuda Naoko,Matsui Hiroshi,Katayama Takane,Kumagai Hidehiko,Michihata Toshihide,Sasaki Tetsuya,Tsuji Atsushi,Enomoto Toshiki

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biotechnology

Reference26 articles.

1. Microbial and chemical properties of aji-no-susu a traditional fermented fish with rice product in the Noto Peninsula, Japan;Kuda;Fish Sci.,1999

2. Induction of superoxide anion radical scavenging capacity in Japanese white radish juice and milk by Lactobacillus plantarum isolated from aji-narezushi and kaburazushi;Kuda;Food Chem.,2010

3. Comparison of PCR-DGGE and PCR-SSCP analysis for bacterial flora of Japanese traditional fermented fish products aji-narezushi and iwashi-nukazuke;An;J. Sci. Food Agric.,2010

4. Component and microbial properties of traditional fermented foods in Ishikawa Prefecture;Enomoto;Foods Food Ingredients J. Jpn.,2015

5. Pyrosequencing analysis of microbiota in Kaburazushi, a traditional medieval sushi in Japan;Koyanagi;Biosci. Biotechnol. Biochem.,2013

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