Potentiality of self-cloned Lactobacillus plantarum Taj-Apis362 for enhancing GABA production in yogurt under glucose induction: optimization and its cardiovascular effect on spontaneous hypertensive rats
The current study evaluated the γ-aminobutyric acid (GABA) producing ability from three novel strains of lactic acid bacteria (L. plantarum Taj-Apis362, assigned as UPMC90, UPMC91, and UPMC1065) co-cultured with starter culture in a yogurt. A combination of UPMC90 + UPMC91 with starter culture symbi...
Saved in:
Main Authors: | Hussin, Farah Salina, Chay, Shyan Yea, Zarei, Mohammad, Meor Hussin, Anis Shobirin, Wan Ibadullah, Wan Zunairah, Zaharuddin, Nurul Dhania, Wazir, Hazrati, Saari, Nazamid |
---|---|
Format: | Article |
Language: | English |
Published: |
Multidisciplinary Digital Publishing Institute
2020
|
Online Access: | http://psasir.upm.edu.my/id/eprint/87231/1/Potentiality%20of%20self-cloned%20Lactobacillus.pdf http://psasir.upm.edu.my/id/eprint/87231/ https://www.mdpi.com/2304-8158/9/12/1826 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Optimization of γ-aminobutyric acid production by Lactobacillus plantarum Taj-Apis362 from honeybees
by: Tajabadi, Naser, et al.
Published: (2015) -
Enhancement of γ-aminobutyric acid production by Lactobacillus plantarum Taj-Apis362 and its bioactivities in yoghurt with antihypertensive effect on rats
by: Hussin, Farah Salina
Published: (2021) -
Effects of storage time and temperature on lipid oxidation and protein co-oxidation of low-moisture shredded meat products
by: Wazir, Hazrati, et al.
Published: (2019) -
Effects of storage time and temperature on lipid oxidation and protein co-oxidation of low-moisture shredded meat products
by: Wazir, Hazrati, et al.
Published: (2019) -
Physicochemical characteristics, GABA content, antimicrobial and antioxidant capacities of yogurt from Murrah buffalo milk with different fat contents
by: Mohsin, Aliah Zannierah, et al.
Published: (2022)