Production of Υ-aminobutyric acid (GABA) by Lactobacillus otakiensis and other Lactobacillus sp. isolated from traditional Pico cheese

International Journal of Dairy Technology

Volumn 71, Issue 4, 2018, Pages 1012-1017

  Ribeiro, Susana C ^a   Domingos Lopes, Marina F P ^a   Stanton, Catherine ^b,c   Ross, R Paul ^c,d   Silva, Célia C G ^a  

^a UNIVERSITY OF THE AZORES   (Portugal)

^b TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^c UNIVERSITY COLLEGE CORK   (Ireland)

^d UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Cheese; Gamma aminobutyric acid; Lactic acid bacteria; Lactobacillus otakiensis functional foods

Indexed keywords

EID: 85054670148     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/1471-0307.12527     Document Type: Article

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