Characterization of a novel flavored yogurt enriched in γ-aminobutyric acid fermented by Levilactobacillus brevis CGMCC1.5954.
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DOI: 10.3168/jds.2022-22590
Abstract: This study developed and characterized a γ-aminobutyric acid (GABA)-enriched yogurt fermented by Levilactobacillus brevis CGMCC1.5954. The GABA content in the yogurt was 147.36 mg/100 mL, which was 317.06% higher than that of the control group.… read more here.
Keywords: aminobutyric acid; brevis cgmcc1; yogurt; levilactobacillus brevis ... See more keywords