Technological and safety properties of newly isolated GABA-producing Lactobacillus futsaii strains

Journal of Applied Microbiology

Volumn 121, Issue 3, 2016, Pages 734-745

  Sanchart, C ^a   Rattanaporn, O ^a   Haltrich, D ^b   Phukpattaranont, P ^a   Maneerat, S ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

Author keywords

fermented foods; gamma aminobutyric acid; lactic acid bacteria; Lactobacillus futsaii; probiotics

Indexed keywords

AMINO ACIDS; ANTIBIOTICS; BACTERIA; CELL MEMBRANES; FOOD MICROBIOLOGY; FOOD PROCESSING; LACTIC ACID; SPOILAGE;

ACID PRODUCING; FERMENTED FOODS; GAMMA-AMINOBUTYRIC ACIDS; LACTIC ACID BACTERIA; LACTOBACILLUS FUTSAII; PROBIOTICS; SAFETY PROPERTY; STARTER CULTURES; TECHNOLOGICAL PROPERTIES; VANCOMYCIN;

STRAIN;

4 AMINOBUTYRIC ACID; AMPICILLIN; BILE SALT; BIOGENIC AMINE; CHLORAMPHENICOL; CIPROFLOXACIN; CLINDAMYCIN; ERYTHROMYCIN; GLYCOCHOLIC ACID; GLYCODEOXYCHOLIC ACID; KANAMYCIN; PROBIOTIC AGENT; STREPTOMYCIN; TAUROCHOLIC ACID; TAURODEOXYCHOLIC ACID; TETRACYCLINE; VANCOMYCIN;

BACTERIUM; BIOLOGICAL PRODUCTION; BIOTECHNOLOGY; DIGESTIVE SYSTEM; FERMENTATION; FOOD SAFETY; INHIBITOR; ORGANIC COMPOUND; PATHOGEN; PROBIOTICS; SEAFOOD;

ANTIBACTERIAL ACTIVITY; ANTIBIOTIC RESISTANCE; ANTIBIOTIC SENSITIVITY; ARTICLE; BACILLUS CEREUS; BACTERIAL CELL; BACTERIAL GROWTH; BACTERIAL SURVIVAL; BACTERIAL VIRULENCE; BACTERIUM ADHERENCE; BACTERIUM CULTURE; BACTERIUM ISOLATE; CELL SURFACE; CONTROLLED STUDY; ESCHERICHIA COLI; FERMENTED PRODUCT; FUNCTIONAL FOOD; GASTROINTESTINAL TRACT; HEMOLYSIS; HYDROPHOBICITY; IN VITRO STUDY; INHIBITION ZONE; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS FUTSAII CS3; LACTOBACILLUS FUTSAII CS5; LISTERIA MONOCYTOGENES; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; PROTEIN DEGRADATION; SALMONELLA ENTERICA SEROVAR TYPHIMURIUM; STAPHYLOCOCCUS AUREUS; STARTER CULTURE; SURVIVAL RATE; VIBRIO PARAHAEMOLYTICUS;

DECAPODA (CRUSTACEA); LACTOBACILLUS;

EID: 84982126250     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/jam.13168     Document Type: Article

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