Production of Υ-aminobutyric acid (GABA) by Lactobacillus otakiensis and other Lactobacillus sp. isolated from traditional Pico cheese-Reference-Cited by-同舟云学术

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Production of Υ-aminobutyric acid (GABA) by Lactobacillus otakiensis and other Lactobacillus sp. isolated from traditional Pico cheese

Published:2018-05-18 Issue:4 Volume:71 Page:1012-1017
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Ribeiro Susana C¹,Domingos-Lopes Marina F P¹,Stanton Catherine²³,Ross R Paul³⁴,Silva Célia CG¹^ORCID

Affiliation:

1. IITAA, Instituto de Investigação e Tecnologias Agrárias dos Açores; Universidade dos Açores; Angra do Heroísmo Açores Portugal

2. Teagasc Food Research Centre; Moorepark Fermoy Co. Cork Ireland

3. APC Microbiome Institute; University College Cork; Cork Ireland

4. College of Science, Engineering and Food Science; University College Cork; Cork Ireland

Funder

Fundação para a Ciência e a Tecnologia

Science Foundation of Ireland - APC Microbiome Institute

Fundo Regional para a Ciência e Tecnologia

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12527/fullpdf

Reference27 articles.

1. Technological properties of Enterococcus faecium isolated from ewe's milk and cheese with importance for flavour development;Abeijon;Canadian Journal of Microbiology,2006

2. Identification, typing, and functional characterization of Leuconostoc spp. strains from traditional, starter-free cheeses;Alegria;Dairy Science & Technology,2013

3. Technological and flavour potential of cultures isolated from traditional Greek cheeses - A pool of novel species and starters;Asteri;International Dairy Journal,2009

4. gamma-Aminobutyric acid production by culturable bacteria from the human intestine;Barrett;Journal of Applied Microbiology,2012

5. Genotypic and technological diversity of Leuconostoc mesenteroides and Lactobacillus paracasei subsp paracasei strains for use as adjunct starter cultures in Pecorino di Filiano cheese;Bonomo;International Journal of Dairy Technology,2013

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