Production of γ-aminobutyric acid in black raspberry juice during fermentation by Lactobacillus brevis GABA100

International Journal of Food Microbiology

Volumn 130, Issue 1, 2009, Pages 12-16

  Kim, Ja Young ^a   Lee, Moo Young ^a   Ji, Geun Eog ^a   Lee, Yeon Sook ^a   Hwang, Keum Taek ^a  

^a Seoul National University   (South Korea)

Author keywords

Aminobutyric acid; Black raspberry juice; Fermentation; GABA; Lactobacillus brevis

Indexed keywords

ANTHOCYANINS; FERMENTATION; FRUIT; GAMMA-AMINOBUTYRIC ACID; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS BREVIS; ROSACEAE; TEMPERATURE;

BACTERIA (MICROORGANISMS); LACTOBACILLUS BREVIS; RUBUS OCCIDENTALIS;

EID: 59749100151     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.12.028     Document Type: Article

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