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Selection and identification of antibacterial and GABA-producing lactic acid bacteria from Vietnamese fermented meat

Autor: T H Duyen, N N H Binh, L Q Viet, L M Chau, N N Thanh, D T Phat, L D Truong, H X Phong

Publikováno v: IOP Conference Series: Earth and Environmental Science. 1169:012095

This study aimed to screen the lactic acid bacteria (LAB) strain that has high potential in gamma-aminobutyric acid (GABA) production and antibacterial properties, which could be applied in Vietnamese fermented meat (Nem chua) fermentation. These bac

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::05f36aad2872519f9c2ff5b6030781fa
https://doi.org/10.1088/1755-1315/1169/1/012095

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