Gamma-aminobutyric acid (GABA) production in fermented milk by lactic acid bacteria isolated from spontaneous raw milk fermentation
Viola Galli, Manuel Venturi, Eleonora Mari, Simona Guerrini, Lisa Granchi
Topics & Concepts
Lactococcus lactisFermentationLactic acidFood scienceMonosodium glutamateBacteriaRaw milkChemistryLactobacillus paracaseiLactococcusFermented milk productsAminobutyric acidBiologyBiochemistryLactobacillusGeneticsReceptorGABA and Rice ResearchProbiotics and Fermented FoodsBiochemical effects in animals