Production of γ-aminobutyric acid during fermentation of Gastrodia elata Bl. by co-culture of Lactobacillus brevis GABA 100 with Bifidobacterium bifidum BGN4

Food Science and Biotechnology

Volumn 23, Issue 2, 2014, Pages 459-466

  Kim, Jeong Ah ^a   Park, Myeong Soo ^b,c   Kang, Soon Ah ^d   Ji, Geun Eog ^a,c  

^a Seoul National University   (South Korea)

^b Yeonsung University   (South Korea)

^c Bifido Co   (South Korea)

^d Hoseo University   (South Korea)

Author keywords

4 hydroxybenzylalcohol; Bifidobacterium bifidum; Gastrodia elata Bl.; Lactobacillus brevis; aminobutyric acid (GABA)

Indexed keywords

AMINO ACIDS; BLOOD PRESSURE; OPTIMIZATION;

4-HYDROXYBENZYLALCOHOL; AMINOBUTYRIC ACIDS; BIFIDOBACTERIUM BIFIDUM; GASTRODIA ELATA BL; LACTOBACILLUS BREVIS;

FERMENTATION;

EID: 84899925968     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-014-0063-y     Document Type: Article

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