Production of Naturally γ-Aminobutyric Acid-Enriched Cheese Using the Dairy Strains Streptococcus thermophilus 84C and Lactobacillus brevis DSM 32386
出版年份 2019 全文链接
标题
Production of Naturally γ-Aminobutyric Acid-Enriched Cheese Using the Dairy Strains Streptococcus thermophilus 84C and Lactobacillus brevis DSM 32386
作者
关键词
-
出版物
Frontiers in Microbiology
Volume 10, Issue -, Pages -
出版商
Frontiers Media SA
发表日期
2019-02-13
DOI
10.3389/fmicb.2019.00093
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- DADA2: High-resolution sample inference from Illumina amplicon data
- (2016) Benjamin J Callahan et al. NATURE METHODS
- Streptococcus thermophilus APC151 Strain Is Suitable for the Manufacture of Naturally GABA-Enriched Bioactive Yogurt
- (2016) Daniel M. Linares et al. Frontiers in Microbiology
- Effects of Dairy Products Consumption on Health: Benefits and Beliefs—A Commentary from the Belgian Bone Club and the European Society for Clinical and Economic Aspects of Osteoporosis, Osteoarthritis and Musculoskeletal Diseases
- (2015) Serge Rozenberg et al. CALCIFIED TISSUE INTERNATIONAL
- Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain Cheese
- (2015) Ilaria Carafa et al. FOOD MICROBIOLOGY
- Biodiversity of refrigerated raw milk microbiota and their enzymatic spoilage potential
- (2015) Mario von Neubeck et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Biodiversity andγ-Aminobutyric Acid Production by Lactic Acid Bacteria Isolated from Traditional Alpine Raw Cow’s Milk Cheeses
- (2015) Elena Franciosi et al. Biomed Research International
- How and why does tomato accumulate a large amount of GABA in the fruit?
- (2015) Mariko Takayama et al. Frontiers in Plant Science
- 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
- Gamma-aminobutyric acid-producing abilities of lactococcal strains isolated from old-style cheese starters
- (2013) N. Lacroix et al. Dairy Science & Technology
- Factors affecting variation of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process
- (2013) C. Cipolat-Gotet et al. JOURNAL OF DAIRY SCIENCE
- MAFFT Multiple Sequence Alignment Software Version 7: Improvements in Performance and Usability
- (2013) K. Katoh et al. MOLECULAR BIOLOGY AND EVOLUTION
- EMPeror: a tool for visualizing high-throughput microbial community data
- (2013) Yoshiki Vázquez-Baeza et al. GigaScience
- Manufacture of a functional fermented milk enriched of Angiotensin-I Converting Enzyme (ACE)-inhibitory peptides and γ-amino butyric acid (GABA)
- (2012) Fatemeh Nejati et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Lactic acid bacterial cell factories for gamma-aminobutyric acid
- (2010) Haixing Li et al. AMINO ACIDS
- Comparison of two next-generation sequencing technologies for resolving highly complex microbiota composition using tandem variable 16S rRNA gene regions
- (2010) Marcus J. Claesson et al. NUCLEIC ACIDS RESEARCH
- FastTree: Computing Large Minimum Evolution Trees with Profiles instead of a Distance Matrix
- (2009) M. N. Price et al. MOLECULAR BIOLOGY AND EVOLUTION
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started