Optimization of batch culture conditions for GABA production by Lactobacillus brevis CRL 1942, isolated from quinoa sourdough

LWT

Volumn 67, Issue , 2016, Pages 22-26

  Villegas, Josefina M ^a   Brown, Lucía ^a   Savoy de Giori, Graciela ^a   Hebert, Elvira M ^a  

^a CENTRO DE REFERENCIA PARA LACTOBACILOS CERELA CONICET   (Argentina)

Author keywords

Acid lactic bacteria; Functional foods; Glutamate decarboxylase; aminobutyric acid

Indexed keywords

AMINO ACIDS; BAKERIES; BATCH CELL CULTURE; CELL PROLIFERATION; FUNCTIONAL FOOD; LACTIC ACID; NEUROPHYSIOLOGY;

ACID LACTIC BACTERIA; AMINOBUTYRIC ACIDS; CENTRAL NERVOUS SYSTEMS; GAMMA-AMINOBUTYRIC ACIDS; GLUTAMATE DECARBOXYLASE; INCUBATION TEMPERATURES; LACTIC ACID BACTERIA; MONOSODIUM GLUTAMATE;

BACTERIA;

EID: 84953401659     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.11.027     Document Type: Article

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