Gamma-aminobutyric acid-producing abilities of lactococcal strains isolated from old-style cheese starters

Dairy Science and Technology

Volumn 93, Issue 3, 2013, Pages 315-327

  Lacroix, N ^a   St Gelais, D ^a,b   Champagne, C P ^b   Vuillemard, J C ^a  

^a LAVAL UNIVERSITY   (Canada)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Gamma aminobutyric acid; Glutamate; Lactococcus lactis

Indexed keywords

AMINOBUTYRIC ACIDS; BACTERIAL STRAINS; CHEESE SLURRIES; GAMMA-AMINOBUTYRIC ACIDS; GLUTAMATE; LACTOCOCCUS LACTIS; MATRIX PARAMETERS; SEMI-HARD CHEESE;

AMINO ACIDS; BLOOD PRESSURE; STARTERS;

CHEESES;

EID: 84882983257     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-013-0127-4     Document Type: Article

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