Application of lactic acid bacteria-derived GABA in food industry: GABA-producing strains, biosynthesis, and health benefits
In recent years, there has been rising interest in producing health-functional foods and beverages as people become more health-conscious. Amidst the interest, gammaaminobutyric acid (GABA), a key bioactive compound produced by lactic acid bacteria (LAB), is one of the most demanded compounds to be...
| Published in: | INTERNATIONAL FOOD RESEARCH JOURNAL |
|---|---|
| Main Authors: | , , , , , |
| Format: | Review |
| Language: | English |
| Published: |
UNIV PUTRA MALAYSIA PRESS
2024
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| Subjects: | |
| Online Access: | https://www-webofscience-com.uitm.idm.oclc.org/wos/woscc/full-record/WOS:001357982700001 |