Enhanced production of γ-aminobutyric acid using rice bran extracts by Lactobacillus sakei B2-16

Journal of Microbiology and Biotechnology

Volumn 20, Issue 4, 2010, Pages 763-766

  Moo Chang, Kook ^a,b   Seo, Myung Ji ^c   Cheigh, Chan Ick ^b   Pyun, Yu Ryang ^a,b   Cho, Seok Cheol ^b   Park, Hoon ^d  

^a Anyang University   (South Korea)

^b Yonsei University   (South Korea)

^c BROWN UNIVERSITY   (United States)

^d SunMoon University   (South Korea)

Author keywords

aminobutyric acid; Lactobacillus sakei; Monosodium glutamate; Rice bran extracts; Scale up fermentation

Indexed keywords

4 AMINOBUTYRIC ACID; GLUTAMATE SODIUM; SUCROSE;

AMINO ACID SYNTHESIS; ARTICLE; BACTERIAL GROWTH; BACTERIUM CULTURE; BIOTECHNOLOGICAL PRODUCTION; BIOTRANSFORMATION; CARBON SOURCE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FERMENTATION MEDIUM; FERMENTATION OPTIMIZATION; LACTOBACILLUS SAKEI; NONHUMAN; PH; RICE BRAN; SCALE UP; YEAST;

GAMMA-AMINOBUTYRIC ACID; INDUSTRIAL MICROBIOLOGY; LACTOBACILLUS; ORYZA SATIVA;

LACTOBACILLUS SAKEI;

EID: 77954987934     PISSN: 10177825     EISSN: 17388872     Source Type: Journal    
DOI: 10.4014/jmb.0911.11016     Document Type: Article

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