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Biosynthesis of γ‐aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread making
AIMS: The aim of this study was to investigate the effectiveness of bread as substrate for γ‐aminobutyric acid (GABA) biosynthesis, establishing a valorization strategy for surplus bread, repurposing it within the food chain. METHODS AND RESULTS: Surplus bread was fermented by lactic acid bacteria (...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9544796/ https://www.ncbi.nlm.nih.gov/pubmed/34687568 http://dx.doi.org/10.1111/jam.15332 |