Investigating the effect of pH, different concentrations of glutamate acid and salt on production in low-fat probiotic cheese

BACKGROUND AND OBJECTIVES: Gamma-aminobutyric acid (GABA) is a non-protein amino acid produced by lactic acid bacteria. Among GABA-producing bacteria, lactic acid bacteria have received more attention due to their probiotic nature and properties such as inhibiting pathogenic bacteria, strengthening...

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Detalles Bibliográficos
Autores principales: Sharafi, Sharmineh, Nateghi, Leila, Yousefi, Shahriyar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Tehran University of Medical Sciences 2021
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8416583/
https://www.ncbi.nlm.nih.gov/pubmed/34540178
http://dx.doi.org/10.18502/ijm.v13i3.6402

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8416583/
https://www.ncbi.nlm.nih.gov/pubmed/34540178
http://dx.doi.org/10.18502/ijm.v13i3.6402

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