Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour

γ-Aminobutyric acid (GABA) is the primary inhibitory neurotransmitter of the central nervous system and possesses various physiological functions. GABA production can be obtained thanks to lactic acid bacteria activity in different foods such as sourdoughs. Recently, breads made from blends of pseud...

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Detalles Bibliográficos
Autores principales: Venturi, Manuel, Galli, Viola, Pini, Niccolò, Guerrini, Simona, Granchi, Lisa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6617216/
https://www.ncbi.nlm.nih.gov/pubmed/31216730
http://dx.doi.org/10.3390/foods8060218

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6617216/
https://www.ncbi.nlm.nih.gov/pubmed/31216730
http://dx.doi.org/10.3390/foods8060218

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