Enhancement of gamma-aminobutyric acid (GABA) levels using an autochthonous Lactobacillus futsaii CS3 as starter culture in Thai fermented shrimp (Kung-Som)

Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products

(2017) Barbara Speranza et al.   FOOD MICROBIOLOGY

Biotechnological advances and perspectives of gamma-aminobutyric acid production

(2017) Ning Xu et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Lactobacillus futsaii CS3, a New GABA-Producing Strain Isolated from Thai Fermented Shrimp (Kung-Som)

(2016) Chatthaphisuth Sanchart et al.   INDIAN JOURNAL OF MICROBIOLOGY

Technological and safety properties of newly isolated GABA-producing Lactobacillus futsaii strains

(2016) C. Sanchart et al.   JOURNAL OF APPLIED MICROBIOLOGY

Microbiological and chemical parameters during cassava based-substrate fermentation using potential starter cultures of lactic acid bacteria and yeast

(2015) Ana Luiza Freire et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of autochthonous lactic acid bacteria as starter cultures for production of white pickled and fresh soft cheeses

(2015) Amarela Terzić-Vidojević et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimization of γ-Aminobutyric Acid Production by Lactobacillus plantarum Taj-Apis362 from Honeybees

(2015) Naser Tajabadi et al.   MOLECULES

Gamma-aminobutyric acid as a bioactive compound in foods: a review

(2014) Marina Diana et al.   Journal of Functional Foods

Production of gaba (γ - aminobutyric acid) by microorganisms: a review

(2013) Radhika Dhakal et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Effect of autochthonous starter cultures on microbiological and physico-chemical characteristics of Suan yu, a traditional Chinese low salt fermented fish

(2013) Xuefeng Zeng et al.   FOOD CONTROL

Enhancement of γ-aminobutyric acid (GABA) in Nham (Thai fermented pork sausage) using starter cultures of Lactobacillus namurensis NH2 and Pediococcus pentosaceus HN8

(2013) Anussara Ratanaburee et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

An innovative method for the preparation of mum (Thai fermented sausages) with acceptable technological quality and extended shelf-life

(2012) Amornrat Wanangkarn et al.   FOOD CHEMISTRY

γ-Aminobutyric acid production by culturable bacteria from the human intestine

(2012) E. Barrett et al.   JOURNAL OF APPLIED MICROBIOLOGY

Synthesis of γ-aminobutyric acid by expressing Lactobacillus brevis-derived glutamate decarboxylase in the Corynebacterium glutamicum strain ATCC 13032

(2011) Feng Shi et al.   BIOTECHNOLOGY LETTERS

Microbiological quality of salchichón and chorizo, traditional Iberian dry-fermented sausages from two different industries, inoculated with autochthonous starter cultures

(2011) Rocío Casquete et al.   FOOD CONTROL

Lactic acid bacterial cell factories for gamma-aminobutyric acid

(2010) Haixing Li et al.   AMINO ACIDS

Effect of selected autochthonous starter cultures on processing and quality characteristics of Greek fermented sausages

(2010) A.M. Baka et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Stability Studies on Astaxanthin Extracted from Fermented Shrimp Byproducts

(2009) Roberto E. Armenta et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY