Gamma-Aminobutyric Acid-Producing Levilactobacillus brevis Strains as Probiotics in Litchi Juice Fermentation
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DOI: 10.3390/foods12020302
Abstract: Levilactobacillus brevis strains can be isolated from traditional Chinese pickles and used as the starter cultures to improve the nutritional profiles of fermented juices. Three L. brevis strains (LBG-29, LBG-24, LBD–14) that produce high levels… read more here.
Keywords: fermentation; acid; levilactobacillus brevis; litchi juice ... See more keywords