Production of γ-aminobutyric acid by Streptococcus salivarius subsp. thermophilus Y2 under submerged fermentation

Amino Acids

Volumn 34, Issue 3, 2008, Pages 473-478

  Yang, S Y ^a,b   Lu F X ^a   Lu, Z X ^a   Bie, X M ^a   Jiao, Y ^a   Sun, L J ^a   Yu, B ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b GUANGXI UNIVERSITY   (China)

Author keywords

Aminobutyric acid; Glutamate decarboxylase; Streptococcus salivarius subsp. thermophilus

Indexed keywords

4 AMINOBUTYRIC ACID; GLUTAMATE DECARBOXYLASE; NEUROTRANSMITTER; PYRIDOXAL 5 PHOSPHATE; YOGHURT;

ARTICLE; BACTERIAL STRAIN; BIOTRANSFORMATION; CENTRAL NERVOUS SYSTEM; CHEESE; ENZYME ACTIVITY; ENZYME ANALYSIS; FUNCTIONAL FOOD; NONHUMAN; PRIORITY JOURNAL; STREPTOCOCCUS THERMOPHILUS; SUBMERGED FERMENTATION; TECHNOLOGY;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CULTURE MEDIA; FERMENTATION; GAMMA-AMINOBUTYRIC ACID; GLUTAMATE DECARBOXYLASE; HYDROGEN-ION CONCENTRATION; PYRIDOXAL PHOSPHATE; SODIUM GLUTAMATE; STREPTOCOCCUS; TEMPERATURE; TIME FACTORS;

STREPTOCOCCUS THERMOPHILUS;

EID: 42449106500     PISSN: 09394451     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00726-007-0544-x     Document Type: Article

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