Production of γ-aminobutyric acid (GABA) by Lactobacillus paracasei isolated from traditional fermented foods

Food Microbiology - Tập 22 - Trang 497-504 - 2005
Noriko Komatsuzaki1,2,3, Jun Shima1, Shinichi Kawamoto1, Hiroh Momose4, Toshinori Kimura2
1National Food Research Institute, 2-1-2 Kannondai, Tsukuba, Ibaraki 305-8642, Japan
2Domer, Inc., 3-3-19, Tokiwagi, Ueda, Nagano 386-0027, Japan
3Graduate School of the University of Tsukuba, 1-1-1 Tennoudai, Tsukuba 305-0006, Japan
4Graduate School of Jissen Women's University, 4-1-1 Osakaue, Hino, Tokyo 191-8510, Japan

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Food Microbiology

Tập 22

497-504

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