γ-aminobutyric acid production in skim milk co-fermented with Lactobacillus brevis 877G and Lactobacillus sakei 795

Food Science and Biotechnology

Volumn 22, Issue 3, 2013, Pages 751-755

  Seo, Myung Ji ^a,b   Nam, Young Do ^a,c   Park, So Lim ^a   Lee, So Young ^a   Yi, Sung Hun ^a   Lim, Seong Il ^a  

^a Korea Food Research Institute   (South Korea)

^b SolarLight Ltd   (South Korea)

^c University of Science and Technology (UST)   (South Korea)

Author keywords

aminobutyric acid; co fermentation; Lactobacillus brevis; Lactobaillus sakei; skim milk

Indexed keywords

AMINOBUTYRIC ACIDS; COFERMENTATION; LACTOBACILLUS BREVIS; LACTOBAILLUS SAKEI; SKIM MILKS;

AMINO ACIDS;

FERMENTED MILK;

EID: 84879655299     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-013-0141-6     Document Type: Article

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