Screening of lactic acid bacteria strains isolated from Iranian traditional dairy products for GABA production and optimization by response surface methodology

A total of 50 lactic acid bacteria (LAB) isolates from Iranian traditional dairy products (Motal and Lighvan cheeses, and artisanal yogurt) were screened for gamma-aminobutyric acid (GABA) production. Firstly, a rapid colorimetric test was performed to evaluate the glutamate decarboxylase (GAD) acti...

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Detalles Bibliográficos
Autores principales: Edalatian Dovom, Mohammad Reza, Habibi Najafi, Mohammad Bagher, Rahnama Vosough, Paria, Norouzi, Neda, Ebadi Nezhad, Seyyed Javad, Mayo, Baltasar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9829902/
https://www.ncbi.nlm.nih.gov/pubmed/36624130
http://dx.doi.org/10.1038/s41598-023-27658-5

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9829902/
https://www.ncbi.nlm.nih.gov/pubmed/36624130
http://dx.doi.org/10.1038/s41598-023-27658-5

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