Production of γ-Aminobutyric Acid by Cheese Starters during Cheese Ripening

Journal of Dairy Science

Volumn 81, Issue 6, 1998, Pages 1486-1491

  Nomura, M ^a   Kimoto, H ^a   Someya, Y ^a   Furukawa, S ^a   Suzuki, I ^a  

^a NATIONAL INSTITUTE OF ANIMAL HEALTH   (Japan)

Author keywords

Cheese; Glutamate decarboxylase; Lactococcus lactis; aminobutyric acid

Indexed keywords

4 AMINOBUTYRIC ACID; GLUTAMATE DECARBOXYLASE;

ARTICLE; BIOSYNTHESIS; CHEESE; FOOD HANDLING; ISOLATION AND PURIFICATION; LACTOCOCCUS LACTIS; METABOLISM; MICROBIOLOGY; PH;

CHEESE; FOOD TECHNOLOGY; GAMMA-AMINOBUTYRIC ACID; GLUTAMATE DECARBOXYLASE; HYDROGEN-ION CONCENTRATION; LACTOCOCCUS LACTIS;

EID: 0032087827     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(98)75714-5     Document Type: Article

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