Application of high-GABA producing Lactobacillus plantarum isolated from traditional cabbage pickle in the production of functional fermented whey-based formulate
Elham Karimian, Ali Moayedi, Morteza Khomeiri, Mehran Aalami, Alireza Sadeghi Mahoonak
Topics & Concepts
FermentationLactobacillus plantarumFood scienceLactococcus lactisStarterChemistryLactic acidBacteriaBiologyGeneticsGABA and Rice ResearchProbiotics and Fermented FoodsBiochemical effects in animals