Evaluation of factors that influence the L-glutamic and γ-aminobutyric acid production during Hericium erinaceus fermentation by lactic acid bacteria

CYTA - Journal of Food

Volumn 14, Issue 1, 2016, Pages 47-54

  Woraharn, Sasimar ^a   Lailerd, Narissara ^b   Sivamaruthi, Bhagavathi Sundaram ^a   Wangcharoen, Wiwat ^c   Sirisattha, Sophon ^d   Peerajan, Sartjin ^e   Chaiyasut, Chaiyavat ^a  

^a CHIANG MAI UNIVERSITY   (Thailand)

^b Faculty of Medicine Chiang Mai University   (Thailand)

^c MAEJO UNIVERSITY   (Thailand)

^d THAILAND INSTITUTE OF SCIENTIFIC AND TECHNOLOGICAL RESEARCH   (Thailand)

^e Health Innovation Institute   (Thailand)

Author keywords

fermented plant beverages; Hericium erinaceus; L glutamic acid; lactic acid bacteria; response surface methodology; aminobutyric acid

Indexed keywords

AMINO ACIDS; BACTERIA; BEVERAGES; FERMENTATION; SURFACE PROPERTIES;

AMINOBUTYRIC ACIDS; HERICIUM ERINACEUS; L-GLUTAMIC ACIDS; LACTIC ACID BACTERIA; RESPONSE SURFACE METHODOLOGY;

LACTIC ACID;

EID: 84947867944     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2015.1042525     Document Type: Article

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