Production and Its Anti-hyperglycemic Effects of γ-Aminobutyric Acid from the Wild Yeast Strain Pichia silvicola UL6-1 and Sporobolomyces carnicolor 402-JB-1-Reference-Cited by-同舟云学术

Production and Its Anti-hyperglycemic Effects of γ-Aminobutyric Acid from the Wild Yeast Strain Pichia silvicola UL6-1 and Sporobolomyces carnicolor 402-JB-1

Published:2017-09 Issue:3 Volume:45 Page:199-203
ISSN:1229-8093
Container-title:Mycobiology
language:en
Short-container-title:Mycobiology

Author:

Han Sang-Min¹,Lee Jong-Soo¹

Affiliation:

1. Department of Biomedicinal Science and Biotechnology, Paichai University, Daejeon 35345, Korea

Publisher

Informa UK Limited

Subject

Infectious Diseases,Microbiology

Link

https://synapse.koreamed.org/pdf/10.5941/MYCO.2017.45.3.199

Reference2 articles.

1. Kim JH. Isolation and characterization of high GABA producing yeast isolated from fermented Bokbunja wine [dissertation]. Jeonju: Chonbuk National University; 2014.

2. Lee SH. Study on a gamma-aminobutyric acid (GABA) producing yeast isolated from Korean fermented soybean product, meju and optimal condition for GABA synthesis [dissertation]. Jeonju: Chonbuk National University; 2014.

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