Enhancement of γ-aminobutyric acid (GABA) in Nham (Thai fermented pork sausage) using starter cultures of Lactobacillus namurensis NH2 and Pediococcus pentosaceus HN8

International Journal of Food Microbiology

Volumn 167, Issue 2, 2013, Pages 170-176

  Ratanaburee, Anussara ^a   Kantachote, Duangporn ^a   Charernjiratrakul, Wilawan ^a   Sukhoom, Ampaitip ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Fermented meats; Lactic acid bacteria; Monosodium glutamate; Response surface methodology; Starter cultures; Aminobutyric acid (GABA)

Indexed keywords

4 AMINOBUTYRIC ACID; CARBOHYDRATE; FAT; GLUTAMATE SODIUM; TRIACYLGLYCEROL LIPASE;

ARTICLE; COLONY FORMING UNIT; COLOR; CONTROLLED STUDY; ENERGY; ENZYME ACTIVITY; FAT CONTENT; FERMENTATION; FOOD PROCESSING; INOCULATION; LACTOBACILLUS; LACTOBACILLUS NAMURENSIS; MEAT; MOISTURE; MOULD; NONHUMAN; PEDIOCOCCUS PENTOSACEUS; PHYSICAL CHEMISTRY; PORK; SENSORY EVALUATION; STARTER CULTURE;

LACTOBACILLUS; PEDIOCOCCUS PENTOSACEUS; STAPHYLOCOCCUS;

FERMENTED MEATS; LACTIC ACID BACTERIA; MONOSODIUM GLUTAMATE; RESPONSE SURFACE METHODOLOGY; STARTER CULTURES; Γ-AMINOBUTYRIC ACID (GABA);

ANIMALS; FERMENTATION; FOOD MICROBIOLOGY; GAMMA-AMINOBUTYRIC ACID; LACTOBACILLUS; MEAT PRODUCTS; PEDIOCOCCUS; SODIUM GLUTAMATE; SWINE; THAILAND;

EID: 84885803887     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.09.014     Document Type: Article

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