Novel fermented chickpea milk with enhanced level of γ-aminobutyric acid and neuroprotective effect on PC12 cells
In this study, novel fermented chickpea milk with high γ -aminobutyric acid (GABA) content and potential neuroprotective activity was developed. Fermentation starter that can produce GABA was selected from 377 strains of lactic acid bacteria isolated from traditional Chinese fermented foods. Among t...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PeerJ Inc.
2016-08-01
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| Series: | PeerJ |
| Subjects: | |
| Online Access: | https://peerj.com/articles/2292.pdf |