Production of high γ-aminobutyric acid (GABA) sour kimchi using lactic acid bacteria isolated from Mukeunjee kimchi

Food Science and Biotechnology

Volumn 20, Issue 2, 2011, Pages 403-408

  Cho, Seung Yong ^a   Park, Min Jung ^a   Kim, Ki Myong ^b   Ryu, Jee Hoon ^a   Park, Hyun Jin ^a  

^a Korea University   (South Korea)

^b Jeonnam Biofood Technology Center   (South Korea)

Author keywords

Lactic acid bacteria; Lactobacillus buchneri; Sour kimchi; aminobutyric acid

Indexed keywords

ACCEPTANCE TESTS; AMINO ACIDS; BACTERIA; SODIUM CHLORIDE;

AMINOBUTYRIC ACIDS; GAMMA-AMINOBUTYRIC ACIDS; LACTIC ACID BACTERIA; LACTOBACILLUS BUCHNERI; SOUR KIMCHI;

LACTIC ACID;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS BUCHNERI;

EID: 79959733604     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-011-0057-y     Document Type: Article

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