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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 (...

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Detalles Bibliográficos
Autores principales:	Verni, Michela, Vekka, Anna, Immonen, Mikko, Katina, Kati, Rizzello, Carlo Giuseppe, Coda, Rossana
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2021
Materias:	Original Articles
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

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