Isolation of γ-Aminobutyric Acid (GABA)-Producing Lactic Acid Bacteria with Anti-Inflammatory Effects from Fermented Foods in Korea
Lactic acid bacteria have become popular because of their γ-aminobutyric acid (GABA)-producing ability. In the present study, we selected four <i>Levilactobacillus brevis</i> strains (MG5552, MG5405, MG5261, and MG5522) with GABA-producing ability from the 33 strains isolated from various fermented...
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| Autori principali: | , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI AG
2023-06-01
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| Serie: | Fermentation |
| Soggetti: | |
| Accesso online: | https://www.mdpi.com/2311-5637/9/7/612 |
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