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2013•Food Science and BiotechnologyRequires access

γ-aminobutyric acid production in skim milk co-fermented with Lactobacillus brevis 877G and Lactobacillus sakei 795

Myung‐Ji Seo, Young‐Do Nam, So‐Lim Park, So‐Young Lee, Sung-Hun Yi, Seong‐Il Lim

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Key concepts: Lactobacillus sakei, Lactobacillus brevis, Food science, Fermentation, Starter, Skimmed milk, Monosodium glutamate, Chemistry

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γ-aminobutyric acid production in skim milk co-fermented with Lactobacillus brevis 877G and Lactobacillus sakei 795 — Research Paper | ScholarLens