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Journal Abstract Search

202 related items for PubMed ID: 22416709

  • 1. Optimization of culture condition for ACEI and GABA production by lactic acid bacteria.
    Tung YT, Lee BH, Liu CF, Pan TM.
    J Food Sci; 2011; 76(9):M585-91. PubMed ID: 22416709
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  • 3. Antihypertensive effects of Lactobacillus-fermented milk orally administered to spontaneously hypertensive rats.
    Liu CF, Tung YT, Wu CL, Lee BH, Hsu WH, Pan TM.
    J Agric Food Chem; 2011 May 11; 59(9):4537-43. PubMed ID: 21446645
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  • 5. Enhancement of gamma-aminobutyric acid (GABA) levels using an autochthonous Lactobacillus futsaii CS3 as starter culture in Thai fermented shrimp (Kung-Som).
    Sanchart C, Rattanaporn O, Haltrich D, Phukpattaranont P, Maneerat S.
    World J Microbiol Biotechnol; 2017 Aug 11; 33(8):152. PubMed ID: 28674926
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  • 7. Optimization of γ-aminobutyric acid production by Lactobacillus plantarum Taj-Apis362 from honeybees.
    Tajabadi N, Ebrahimpour A, Baradaran A, Rahim RA, Mahyudin NA, Manap MY, Bakar FA, Saari N.
    Molecules; 2015 Apr 15; 20(4):6654-69. PubMed ID: 25884548
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  • 8. Effect of incubation time, inoculum size, temperature, pasteurization time, goat milk powder and whey powder on ACE inhibitory activity in fermented milk by L. plantarum LP69.
    Shu G, Yang H, Chen H, Zhang Q, Tian Y.
    Acta Sci Pol Technol Aliment; 2015 Apr 15; 14(2):107-116. PubMed ID: 28068008
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  • 9. Synthesis of gamma-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: functional grape must beverage and dermatological applications.
    Di Cagno R, Mazzacane F, Rizzello CG, De Angelis M, Giuliani G, Meloni M, De Servi B, Gobbetti M.
    Appl Microbiol Biotechnol; 2010 Mar 15; 86(2):731-41. PubMed ID: 20013120
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  • 10. Optimization of culture conditions for gamma-aminobutyric acid production in fermented adzuki bean milk.
    Song HY, Yu RC.
    J Food Drug Anal; 2018 Jan 15; 26(1):74-81. PubMed ID: 29389591
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  • 11. Evaluation of gamma-aminobutyric acid (GABA) production by Lactobacillus plantarum using two-step fermentation.
    Kim NY, Kim SK, Ra CH.
    Bioprocess Biosyst Eng; 2021 Oct 15; 44(10):2099-2108. PubMed ID: 34032903
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  • 12. Beneficial preventive effects of gastric mucosal lesion for soy-skim milk fermented by lactic acid bacteria.
    Liu CF, Hu CL, Chiang SS, Tseng KC, Yu RC, Pan TM.
    J Agric Food Chem; 2009 May 27; 57(10):4433-8. PubMed ID: 19358530
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  • 15. Production of gamma-aminobutyric acid by Streptococcus salivarius subsp. thermophilus Y2 under submerged fermentation.
    Yang SY, Lü FX, Lu ZX, Bie XM, Jiao Y, Sun LJ, Yu B.
    Amino Acids; 2008 Apr 27; 34(3):473-8. PubMed ID: 17514494
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  • 20. Enhancement of γ-aminobutyric acid (GABA) in Nham (Thai fermented pork sausage) using starter cultures of Lactobacillus namurensis NH2 and Pediococcus pentosaceus HN8.
    Ratanaburee A, Kantachote D, Charernjiratrakul W, Sukhoom A.
    Int J Food Microbiol; 2013 Oct 15; 167(2):170-6. PubMed ID: 24135673
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