Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow's Milk and Soy Milk

por Gamba, Raúl Ricardo, Yamamoto, Shihori, Abdel-Hamid, Mahmoud, Sasaki, Tetsuya, Michihata, Toshihide, Koyanagi, Takashi, Enomoto, Toshiki
Publicado 2020

The γ-aminobutyric acid-producing ability under low pH conditions of lactic acid bacteria isolated from traditional fermented foods of Ishikawa Prefecture, Japan, with a strong abi...

por Barla, Florin, Koyanagi, Takashi, Tokuda, Naoko, Matsui, Hiroshi, Katayama, Takane, Kumagai, Hidehiko, Michihata, Toshihide, Sasaki, Tetsuya, Tsuji, Atsushi, Enomoto, Toshiki
Publicado 2016