Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 48, Issue 7, Pages 1371-1382Publisher
WILEY
DOI: 10.1111/ijfs.12098
Keywords
Foodborne bacteria; lactic acid bacteria; probiotics; starter cultures; Thai fermented meat sausage; -aminobutyric acid
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Funding
- Higher Education Research Promotion and National Research University Project of Thailand, Office of the Higher Education Commission
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To produce a novel product of Thai fermented meats, such as healthy Nham, 602 lactic acid bacteria were isolated from fermented foods and fourteen isolates that produced high amounts of -aminobutyric acid (GABA) were also tested for inhibiting the seven foodborne bacteria. Four selected isolates produced GABA in the range of 7339-9060mgL-1 (NH2
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