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
  • [21] ISOLATION AND CHARACTERIZATION OF LACTIC ACID BACTERIA FROM XI-GUA-MIAN (FERMENTED WATERMELON), A TRADITIONAL FERMENTED FOOD IN TAIWAN
    Chen, Yi-Sheng
    Wu, Hui-Chung
    Yu, Chi-Rong
    Chen, Zih-Yin
    Lu, Yi-Chen
    Yanagida, Fujitoshi
    ITALIAN JOURNAL OF FOOD SCIENCE, 2016, 28 (01) : 9 - 14
  • [22] Isolation and characterization of lactic acid bacteria from jiang-sun (fermented bamboo shoots), a traditional fermented food in Taiwan
    Chen, Yi-sheng
    Wu, Hui-chung
    Liu, Chia-hua
    Chen, Hung-chieh
    Yanagida, Fujitoshi
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2010, 90 (12) : 1977 - 1982
  • [23] Isolation of γ-Aminobutyric Acid (GABA)-Producing Lactic Acid Bacteria with Anti-Inflammatory Effects from Fermented Foods in Korea
    Kim, Ye-Lim
    Nguyen, Trung Hau
    Kim, Jin-Seong
    Park, Jeong-Yong
    Kang, Chang-Ho
    FERMENTATION-BASEL, 2023, 9 (07):
  • [24] Production of high γ-aminobutyric acid (GABA) sour kimchi using lactic acid bacteria isolated from mukeunjee kimchi
    Cho, Seung Yong
    Park, Min Jung
    Kim, Ki Myong
    Ryu, Jee-Hoon
    Park, Hyun Jin
    FOOD SCIENCE AND BIOTECHNOLOGY, 2011, 20 (02) : 403 - 408
  • [25] Production of high γ-aminobutyric acid (GABA) sour kimchi using lactic acid bacteria isolated from mukeunjee kimchi
    Seung Yong Cho
    Min Jung Park
    Ki Myong Kim
    Jee-Hoon Ryu
    Hyun Jin Park
    Food Science and Biotechnology, 2011, 20 : 403 - 408
  • [26] Isolation and characterization of lactic acid bacteria from Yan-dong-gua (fermented wax gourd), a traditional fermented food in Taiwan
    Lan, Wei-Tse
    Chen, Yi-sheng
    Yanagida, Fujitoshi
    JOURNAL OF BIOSCIENCE AND BIOENGINEERING, 2009, 108 (06) : 484 - 487
  • [27] Isolation and characterization of lactic acid bacteria from Yan-tsai-shin (fermented broccoli stems), a traditional fermented food in Taiwan
    Chen, Y. -s.
    Liou, M. -s.
    Ji, S. -h.
    Yu, C. -r.
    Pan, S. -f.
    Yanagida, F.
    JOURNAL OF APPLIED MICROBIOLOGY, 2013, 115 (01) : 125 - 132
  • [28] Potential of γ-Aminobutyric Acid-Producing Leuconostoc mesenteroides Strains Isolated from Kimchi as a Starter for High-γ-Aminobutyric Acid Kimchi Fermentation
    Ahn, Jihyun
    Park, Jae-Yong
    PREVENTIVE NUTRITION AND FOOD SCIENCE, 2023, 28 (04) : 492 - 501
  • [29] Isolation and characterization of a novel lactic acid bacterium for the production of lactic acid
    Young-Jung Wee
    Jong-Sun Yun
    Don-Hee Park
    Hwa-Won Ryu
    Biotechnology and Bioprocess Engineering, 2004, 9 : 303 - 308
  • [30] Isolation and characterization of a novel lactic acid bacterium for the production of lactic acid
    Wee, YJ
    Yun, JS
    Park, DH
    Ryu, HW
    BIOTECHNOLOGY AND BIOPROCESS ENGINEERING, 2004, 9 (04) : 303 - 308
12345