Development of γ-aminobutyric acid (GABA)-rich yoghurt using Tetragenococcus halophilus strain KBC isolated from a commercial soy sauce moromi
γ-aminobutyric acid (GABA) has been increasingly incorporated in fermented foods to generate "Superfood". Recently, soy sauce moromi has been proven to contain a microbial strain that can produce an immunostimulatory compound, GABA. In this research, Tetragenococcus halophilus strain KBC (...
| Published in: | Food Research |
|---|---|
| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
Rynnye Lyan Resources
2022
|
| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85146509959&doi=10.26656%2ffr.2017.6%286%29.676&partnerID=40&md5=26bd1d791658df19ba569b3597e3ab40 |