Biodiversity and γ-Aminobutyric Acid Production by Lactic Acid Bacteria Isolated from Traditional Alpine Raw Cow's Milk Cheeses

“Nostrano-cheeses” are traditional alpine cheeses made from raw cow's milk in Trentino-Alto Adige, Italy. This study identified lactic acid bacteria (LAB) developing during maturation of “Nostrano-cheeses” and evaluated their potential to produce γ-aminobutyric acid (GABA), an immunologically a...

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Detalles Bibliográficos
Autores principales: Franciosi, Elena, Carafa, Ilaria, Nardin, Tiziana, Schiavon, Silvia, Poznanski, Elisa, Cavazza, Agostino, Larcher, Roberto, Tuohy, Kieran M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2015
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4352725/
https://www.ncbi.nlm.nih.gov/pubmed/25802859
http://dx.doi.org/10.1155/2015/625740

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4352725/
https://www.ncbi.nlm.nih.gov/pubmed/25802859
http://dx.doi.org/10.1155/2015/625740

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