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 ability to produce ACE-inhibitory peptides

Many traditional fermented products are onsumed in Ishikawa Prefecture, Japan, such as kaburazushi, narezushi, konkazuke, and ishiru. Various kinds of lactic acid bacteria (LAB) are associated with their fermentation, however, characterization of LAB has not yet been elucidated in detail. In this st...

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Detalles Bibliográficos
Autores principales: Barla, Florin, Koyanagi, Takashi, Tokuda, Naoko, Matsui, Hiroshi, Katayama, Takane, Kumagai, Hidehiko, Michihata, Toshihide, Sasaki, Tetsuya, Tsuji, Atsushi, Enomoto, Toshiki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5040868/
https://www.ncbi.nlm.nih.gov/pubmed/28352530
http://dx.doi.org/10.1016/j.btre.2016.04.002

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5040868/
https://www.ncbi.nlm.nih.gov/pubmed/28352530
http://dx.doi.org/10.1016/j.btre.2016.04.002

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