Development of γ-aminobutyric acid (GABA)-rich yoghurt using Tetragenococcus halophilus strain KBC isolated from a commercial soy sauce moromi

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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 (...

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Bibliographic Details
Published in:	Food Research
Main Author:	Azizan N.A.Z.; Lim T.C.; Raseetha S.; Wan-Mohtar W.A.A.Q.I.
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

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