Enhancement of γ‐aminobutyric acid (GABA) content in fermented milk by using Enterococcus faecium and Weissella confusa isolated from sourdough
Author:
Affiliation:
1. Department of Food Science and Technology Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
2. Department of Chemistry Faculty of Sciences Golestan University Gorgan Iran
Funder
Gorgan University of Agricultural Sciences and Natural Resources
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15869
Reference52 articles.
1. Comparative analysis of genetic diversity and incidence of virulence factors and antibiotic resistance among enterococcal populations from raw fruit and vegetable foods, water and soil, and clinical samples
2. Genotypic characterization and safety assessment of lactic acid bacteria from indigenous African fermented food products
3. Production of set‐type yoghurt using Enterococcus faecium and Enterococcus durans strains with probiotic potential as starter adjuncts
4. Antibiotic resistance in non-enterococcal lactic acid bacteria and bifidobacteria
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