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
  • [31] Properties of Kimchi Fermented with GABA-Producing Lactic Acid Bacteria as a Starter
    Lee, Kang Wook
    Shim, Jae Min
    Yao, Zhuang
    Kim, Jeong A.
    Kim, Jeong Hwan
    JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, 2018, 28 (04) : 534 - 541
  • [32] Exopolysaccharide-producing lactic acid bacteria strains from traditional thai fermented foods: isolation, identification and exopolysaccharide characterization
    Smitinont, T
    Tansakul, C
    Tanasupawat, S
    Keeratipibul, S
    Navarini, L
    Bosco, M
    Cescutti, P
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 1999, 51 (2-3) : 105 - 111
  • [33] Lactic Acid Fermented Green Tea with Levilactobacillus brevis Capable of Producing γ-Aminobutyric Acid
    Jin, Young Hun
    Hong, Jong Hyoung
    Lee, Jun-Hee
    Yoon, Hyeock
    Pawluk, Alixander Mattay
    Yun, Se Jin
    Mah, Jae-Hyung
    FERMENTATION-BASEL, 2021, 7 (03):
  • [34] Isolation and characterization of Lactobacillus buchneri strains with high γ-aminobutyric acid producing capacity from naturally aged cheese
    Park, KB
    Oh, SH
    FOOD SCIENCE AND BIOTECHNOLOGY, 2006, 15 (01) : 86 - 90
  • [35] Isolation and Characterization of Lactic Acid Bacteria from Fermented Foods
    Bansal, Sangita
    Singh, Apoorva
    Mangal, Manisha
    Sharma, Satish K.
    VEGETOS, 2013, 26 (02): : 325 - 330
  • [36] Isolation, Identification and Characterization of Lactic Acid Bacteria From Shao-jiou-luo (Fermented Zoned Cerith), a Traditional Fermented Food in Taiwan
    Chen, Yi-Sheng
    Wu, Hui-Chung
    Lo, Huei-Yin
    Hsu, Wen-Hsuan
    Lin, Wan-Chen
    Lin, Bo-Ya
    JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 2013, 22 (06) : 543 - 550
  • [37] Isolation, identification and characterization of lactic acid bacteria from shao-jiou-luo (fermented zoned cerith), a traditional fermented food in Taiwan
    Chen, Y.-S. (yisheng@mail.mcu.edu.tw), 1600, Bellwether Publishing, Ltd. (22):
  • [38] Isolation and characterisation of lactic acid bacteria from yan-jiang (fermented ginger), a traditional fermented food in Taiwan
    Chang, Chi-huan
    Chen, Yi-sheng
    Yanagida, Fujitoshi
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2011, 91 (10) : 1746 - 1750
  • [39] Isolation and characterisation of lactic acid bacteria from jiang-gua (fermented cucumbers), a traditional fermented food in Taiwan
    Chen, Yi-sheng
    Wu, Hui-chung
    Lo, Huei-yin
    Lin, Wan-chen
    Hsu, Wen-hsuan
    Lin, Ching-wen
    Lin, Po-ya
    Yanagida, Fujitoshi
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2012, 92 (10) : 2069 - 2075
  • [40] Screening and application of lactic acid bacteria and yeasts withL-lactic acid-producing and antioxidant capacity in traditional fermented rice acid
    Liu, Na
    Miao, Song
    Qin, Likang
    FOOD SCIENCE & NUTRITION, 2020, 8 (11): : 6095 - 6111
12345