Enhanced Production of Gamma-Aminobutyric Acid (GABA) from Lactobacillus futsaii CS3 Using Agri-Food Industries By-Products Under Batch and Fed-Batch Fermentation
Kanokwan Thongruck, Suppasil Maneerat
Topics & Concepts
FermentationFood scienceChemistryMonosodium glutamateSugarLactic acidCanegamma-Aminobutyric acidResponse surface methodologyTunaBiochemistryChromatographyBacteriaBiologyFish <Actinopterygii>FisheryGeneticsReceptorGABA and Rice ResearchProbiotics and Fermented FoodsBiochemical effects in animals