The γ-aminobutyric acid-producing ability under low pH conditions of lactic acid bacteria isolated from traditional fermented foods of Ishikawa Prefecture, Japan, with a strong ability to produce ACE-inhibitory peptides

The γ-aminobutyric acid-producing ability under low pH conditions of lactic acid bacteria isolated from traditional fermented foods of Ishikawa Prefecture, Japan, with a strong ability to produce ACE-inhibitory peptides

Many traditional fermented products are onsumed in Ishikawa Prefecture, Japan, such as kaburazushi, narezushi, konkazuke, and ishiru. Various kinds of lactic acid bacteria (LAB) are associated with their fermentation, however, characterization of LAB has not yet been elucidated in detail. In this st...

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Bibliographic Details
Main Authors: Florin Barla, Takashi Koyanagi, Naoko Tokuda, Hiroshi Matsui, Takane Katayama, Hidehiko Kumagai, Toshihide Michihata, Tetsuya Sasaki, Atsushi Tsuji, Toshiki Enomoto
Format: Article
Language:English
Published: Elsevier 2016-06-01
Series:Biotechnology Reports
Subjects:
γ-Aminobutyric acid
ACE inhibitory activity
Lactic acid bacteria
Fermented food
Online Access:http://www.sciencedirect.com/science/article/pii/S2215017X16300170

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http://www.sciencedirect.com/science/article/pii/S2215017X16300170

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