Isolation and characterization of a lactic acid bacterium with high γ-aminobutyric acid producing capacity from kimchi, a traditional Korean fermented food

被引：0
|
作者：
Oh, SH [1 ]
Park, KB [1 ]
机构：
[1] Woosuk Univ, Jeonbuk 565701, Jeonju, South Korea
来源：
FASEB JOURNAL | 2006年 / 20卷 / 04期
关键词：
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
引用
收藏
页码：A430 / A431
页数：2
相关论文
共 50 条
  • [1] Isolation and Characterization of Lactic Acid Bacteria from Kimchi, Korean Traditional Fermented Food to Apply into Fermented Dairy Products
    Cho, Young-Hee
    Hong, Sung-Moon
    Kim, Cheol-Hyun
    KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, 2013, 33 (01) : 75 - 82
  • [2] Isolation of lactic acid bacteria with probiotic potentials from kimchi, traditional Korean fermented vegetable
    Lee, Kang Wook
    Shim, Jae Min
    Park, Seon-Kyung
    Heo, Ho-Jin
    Kim, Hyun-Jin
    Ham, Kyung-Sik
    Kim, Jeong Hwan
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2016, 71 : 130 - 137
  • [3] Isolation and Identification of γ-Aminobutyric acid (GABA)-producing Lactic Acid Bacteria from Kimchi
    Kim, Min-Ju
    Kim, Keun-Sung
    JOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY, 2012, 55 (06): : 777 - 785
  • [4] Isolation and Identification of γ-Aminobutyric acid (GABA)-producing lactic acid bacteria from Kimchi
    Min-Ju Kim
    Keun-Sung Kim
    Journal of the Korean Society for Applied Biological Chemistry, 2012, 55 : 777 - 785
  • [5] Identification and distribution of predominant lactic acid bacteria in Kimchi, a Korean traditional fermented food
    Kim, TW
    Lee, JY
    Jung, SH
    Kim, YM
    Jo, JS
    Chung, DK
    Lee, HJ
    Kim, HY
    JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, 2002, 12 (04) : 635 - 642
  • [6] Isolation of highly efficient β-glucosidase producing lactic acid bacteria from Korean fermented vegetable Kimchi
    Jang, M. H.
    Park, E. H.
    Yu, J. G.
    Kim, D. H.
    Han, N. S.
    Kim, M. D.
    JOURNAL OF BIOTECHNOLOGY, 2010, 150 : S368 - S369
  • [7] Isolation, screening and characterization of bacteriocin-producing lactic acid bacteria isolated from traditional fermented food
    El-Shafei, HA
    Abd El-Sabour, H
    Ibrahim, N
    Mostafa, YA
    MICROBIOLOGICAL RESEARCH, 2000, 154 (04) : 321 - 331
  • [8] Isolation and characterization of lactic acid bacteria from pobuzihi (fermented cummingcordia), a traditional fermented food in Taiwan
    Yi-sheng Chen
    Hui-chung Wu
    Chiung-mei Wang
    Chia-chun Lin
    Yi-ting Chen
    Yu-jyun Jhong
    Fujitoshi Yanagida
    Folia Microbiologica, 2013, 58 : 103 - 109
  • [9] Isolation and characterization of lactic acid bacteria from pobuzihi (fermented cummingcordia), a traditional fermented food in Taiwan
    Chen, Yi-sheng
    Wu, Hui-chung
    Wang, Chiung-mei
    Lin, Chia-chun
    Chen, Yi-ting
    Jhong, Yu-jyun
    Yanagida, Fujitoshi
    FOLIA MICROBIOLOGICA, 2013, 58 (02) : 103 - 109
  • [10] Isolation and Fermentation Characteristics of γ-Aminobutyric Acid-producing Lactic Acid Bacteria from Yujiangsuan, a Traditional Miao Ethnic Fermented Condiment
    Liu L.
    Wu J.
    Yang J.
    Tang Z.
    Zeng X.
    Shipin Kexue/Food Science, 2021, 42 (18): : 73 - 79
12345