Effects of Levilactobacillus brevis TISTR 860 and Lactiplantibacillus plantarum TISTR 951 on physicochemical properties and gamma-aminobutyric acid in fermented rice flour and Kanomjeen noodles

• Main Author: Chittrakhani, Chonnipa
• Format: Thesis
• Language: English
• Published: 2022
• Subjects: GABA; Fermented foods
• Online Access: http://psasir.upm.edu.my/id/eprint/113576/1/113576.pdf; http://psasir.upm.edu.my/id/eprint/113576/

Kanomjeen, known as Thai traditional fermented rice noodles is normally made from fermented rice flour, which contain important functional ingredient, which is gamma-aminobutyric acid (GABA). In this study, two starter cultures, which were Levilactobacillus brevis TISTR 860 (LB) and Lactiplantiba...