Enhancement of γ-aminobutyric acid in a fermented red seaweed beverage by starter culture Lactobacillus plantarum DW12

Electronic Journal of Biotechnology

Volumn 14, Issue 3, 2011, Pages

  Ratanaburee, Anussara ^a   Kantachote, Duangporn ^a   Charernjiratrakul, Wilawan ^a   Penjamras, Pimpimol ^a   Chaiyasut, Chaiyavat ^b  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b CHIANG MAI UNIVERSITY   (Thailand)

Author keywords

aminobutyric acid; Functional fermented plant beverage; Lactobacillus plantarum; Monosodium glutamate; Red seaweed; Response surface methodology

Indexed keywords

AMINOBUTYRIC ACIDS; FUNCTIONAL FERMENTED PLANT BEVERAGE; LACTOBACILLUS PLANTARUM; MONOSODIUM GLUTAMATE; RED SEAWEED; RESPONSE SURFACE METHODOLOGY;

AMINO ACIDS; BEVERAGES; FOOD ADDITIVES; POTABLE WATER; SEAWEED; SUGAR (SUCROSE); SUGAR CANE; SUGAR INDUSTRY; SUGARS;

STARTERS;

4 AMINOBUTYRIC ACID; DRINKING WATER; GLUTAMATE SODIUM; SUCROSE;

ARTICLE; BACTERIAL STRAIN; BEVERAGE; COLONY FORMING UNIT; CONCENTRATION RESPONSE; CONTROLLED STUDY; FERMENTATION MEDIUM; FERMENTATION OPTIMIZATION; FERMENTED PRODUCT; FERMENTED RED SEAWEED BEVERAGE; FOOD QUALITY; LACTOBACILLUS PLANTARUM; MICROFLORA; NONHUMAN; ORGANOLEPTIC PROPERTY; PH; QUALITY CONTROL; STARTER CULTURE; THAILAND;

LACTOBACILLUS PLANTARUM;

EID: 79956289892     PISSN: None     EISSN: 07173458     Source Type: Journal    
DOI: 10.2225/vol14-issue3-fulltext-2     Document Type: Article

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