Influences of adding media additives on synthesis of gamma‐aminobutyric acid in fermentation of defatted rice bran extract with lactic acid bacteria-Reference-Cited by-同舟云学术

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Influences of adding media additives on synthesis of gamma‐aminobutyric acid in fermentation of defatted rice bran extract with lactic acid bacteria

Published:2022-09-30 Issue:11 Volume:57 Page:7412-7422
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Lai Quoc Dat¹²^ORCID,Doan Ngoc Thuc Trinh¹²,Nguyen Hoang Dung¹²

Affiliation:

1. Department of Food Technology, Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet Street, District 10 Ho Chi Minh City Vietnam

2. Vietnam National University Ho Chi Minh City Linh Trung Ward, Thu Duc District Ho Chi Minh City Vietnam

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16101

Reference45 articles.

1. An In Vivo Targeted Deletion of the Calmodulin-Binding Domain from Rice Glutamate Decarboxylase 3 (OsGAD3) Increases γ-Aminobutyric Acid Content in Grains

2. Glutamate Decarboxylase from Lactic Acid Bacteria—A Key Enzyme in GABA Synthesis

3. Robust estimation of bacterial cell count from optical density;Beal J.;Communications Biology,2020

4. Exogenous calcium chloride (CaCl2) promotes γ-aminobutyric acid (GABA) accumulation in fresh-cut pears

5. Effect of Levilactobacillus brevis TISTR 860 and Lactiplantibacillus plantarum TISTR 951 on gamma‐aminobutyric acid content in fermented rice flour and rice noodles (Kanomjeen)

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