Optimization of Culture Condition for ACEI and GABA Production by Lactic Acid Bacteria

Journal of Food Science

Volumn 76, Issue 9, 2011, Pages

  Tung, Yi Ting ^a   Lee, Bao Hong ^a   Liu, Chin Feng ^a   Pan, Tzu Ming ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Angiotensin converting enzyme inhibitor (ACEI); Functional food; Gamma aminobutyric acid (GABA); Lactic acid bacteria; Lactobacillus plantarum

Indexed keywords

4 AMINOBUTYRIC ACID; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; GLUTAMATE SODIUM;

ANIMAL; ARTICLE; BACTERIUM IDENTIFICATION; BIOSYNTHESIS; CULTURE MEDIUM; FERMENTATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS PLANTARUM; METABOLISM; MILK; TEMPERATURE;

ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; ANIMALS; BACTERIAL TYPING TECHNIQUES; CULTURE MEDIA; FERMENTATION; FOOD MICROBIOLOGY; GAMMA-AMINOBUTYRIC ACID; LACTOBACILLUS PLANTARUM; MILK; SODIUM GLUTAMATE; TEMPERATURE;

BACTERIA (MICROORGANISMS); LACTOBACILLUS PLANTARUM;

EID: 80955148982     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02379.x     Document Type: Article

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