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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor HONGSACHART,Piyorot (2) SOEMPHOL,Wichai (2) TANAMOOL,Varavut (2) Palavra-chave Fermented fish (2) GABA (2) Lactic acid bacteria (2) Plaa-som (2) Som-pak (2) Tipo do documento Info:eu-repo/semantics/article (2) Ano 2020 (1) 2019 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Screening and characterisation of gamma-aminobutyric acid (GABA) producing lactic acid bacteria isolated from Thai fermented fish (Plaa-som) in Nong Khai and its application in Thai fermented vegetables (Som-pak) Ciênc. Tecnol. Aliment. TANAMOOL,Varavut; HONGSACHART,Piyorot; SOEMPHOL,Wichai. Abstract This study aimed to evaluate the capability of lactic acid bacteria (LAB) isolated from different kinds of fermented fish products (Plaa-som) on the production of γ-aminobutyric acid (GABA). Among them, isolate L10-11, identified as Lactobacillus plantarum, offered the highest GABA production and was selected for further study. The highest production of GABA was obtained within 48h from the de Man, Rogosa and Sharpe (MRS) medium, having a pH range of 5-6. Increasing the monosodium glutamate (MSG) concentration resulted in a higher accumulation of GABA and reached the highest concentration (15.74 g/L) using 4% (w/v) MSG, while high residual MSG was also observed in accordance with concentration increase. On the other hand, the addition of NaCl in... Tipo: Info:eu-repo/semantics/article Palavras-chave: Lactic acid bacteria; GABA; Fermented fish; Plaa-som; Som-pak. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005028101 Screening and characterisation of gamma-aminobutyric acid (GABA) producing lactic acid bacteria isolated from Thai fermented fish (Plaa-som) in Nong Khai and its application in Thai fermented vegetables (Som-pak) Ciênc. Tecnol. Aliment. TANAMOOL,Varavut; HONGSACHART,Piyorot; SOEMPHOL,Wichai. Abstract This study aimed to evaluate the capability of lactic acid bacteria (LAB) isolated from different kinds of fermented fish products (Plaa-som) on the production of γ-aminobutyric acid (GABA). Among them, isolate L10-11, identified as Lactobacillus plantarum, offered the highest GABA production and was selected for further study. The highest production of GABA was obtained within 48h from the de Man, Rogosa and Sharpe (MRS) medium, having a pH range of 5-6. Increasing the monosodium glutamate (MSG) concentration resulted in a higher accumulation of GABA and reached the highest concentration (15.74 g/L) using 4% (w/v) MSG, while high residual MSG was also observed in accordance with concentration increase. On the other hand, the addition of NaCl in... Tipo: Info:eu-repo/semantics/article Palavras-chave: Lactic acid bacteria; GABA; Fermented fish; Plaa-som; Som-pak. Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200483 Registros recuperados: 2 Primeira ... 1 ... Última

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