Gamma-aminobutyric acid (GABA) production in milk fermented by specific wild lactic acid bacteria strains isolated from artisanal Mexican cheeses

被引:1
作者
Alejandro Santos-Espinosa
Lilia María Beltrán-Barrientos
Ricardo Reyes-Díaz
Miguel Ángel Mazorra-Manzano
Adrián Hernández-Mendoza
Gustavo Adolfo González-Aguilar
Sonia Guadalupe Sáyago-Ayerdi
Belinda Vallejo-Cordoba
Aarón Fernando González-Córdova
机构
[1] Centro de Investigación en Alimentación y Desarrollo,Laboratorio de Química y Biotecnología de Productos Lácteos
[2] A. C. (CIAD,Laboratorio de Antioxidantes y Alimentos Funcionales
[3] A.C.),undefined
[4] Centro de Investigación en Alimentación y Desarrollo,undefined
[5] A. C. (CIAD,undefined
[6] A.C.),undefined
[7] Tecnológico Nacional de México/Instituto Tecnológico de Tepic,undefined
来源
Annals of Microbiology | 2020年 / 70卷
关键词
GABA; Lactic acid bacteria; Artisanal Mexican cheeses; Fermented milk;
D O I
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中图分类号
学科分类号
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