High γ-aminobutyric acid production from lactic acid bacteria: Emphasis on Lactobacillus brevis as a functional dairy starter

Critical Reviews in Food Science and Nutrition

Volumn 57, Issue 17, 2017, Pages 3661-3672

  Wu, Qinglong ^a   Shah, Nagendra P ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

cell envelope proteinase; dairy fermentation; dairy starter culture; glutamic acid decarboxylase; Lactobacillus brevis; aminobutyric acid

Indexed keywords

AMINO ACIDS; BACTERIA; LABORATORIES; LACTIC ACID; MANUFACTURE;

AMINOBUTYRIC ACIDS; CELL ENVELOPE PROTEINASE; DAIRY FERMENTATIONS; GLUTAMIC ACID DECARBOXYLASE; LACTOBACILLUS BREVIS; STARTER CULTURES;

DAIRIES;

4 AMINOBUTYRIC ACID; LACTIC ACID;

ANIMAL; BIOSYNTHESIS; DAIRY PRODUCT; FERMENTATION; HUMAN; LACTOBACILLUS BREVIS; METABOLISM; MICROBIOLOGY; PHYLOGENY; PHYSIOLOGY;

ANIMALS; DAIRY PRODUCTS; FERMENTATION; GAMMA-AMINOBUTYRIC ACID; HUMANS; LACTIC ACID; LACTOBACILLUS BREVIS; PHYLOGENY;

EID: 85020736870     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2016.1147418     Document Type: Article

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