Selection of γ-aminobutyric acid-producing lactic acid bacteria and their potential as probiotics for use as starter cultures in Thai fermented sausages (Nham)

Summary To produce a novel product of Thai fermented meats, such as healthy Nham, 602 lactic acid bacteria were isolated from fermented foods and fourteen isolates that produced high amounts of γ‐aminobutyric acid (GABA) were also tested for inhibiting the seven foodborne bacteria. Four selected iso...

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Veröffentlicht in:	International journal of food science & technology 2013-07, Vol.48 (7), p.1371-1382
Hauptverfasser:	Ratanaburee, Anussara, Kantachote, Duangporn, Charernjiratrakul, Wilawan, Sukhoom, Ampaitip
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food industries Food microbiology Foodborne bacteria Fundamental and applied biological sciences. Psychology lactic acid bacteria Lactobacillus Meat and meat product industries Pediococcus pentosaceus probiotics starter cultures Thai fermented meat sausage γ-aminobutyric acid
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Beschreibung
Zusammenfassung:	Summary To produce a novel product of Thai fermented meats, such as healthy Nham, 602 lactic acid bacteria were isolated from fermented foods and fourteen isolates that produced high amounts of γ‐aminobutyric acid (GABA) were also tested for inhibiting the seven foodborne bacteria. Four selected isolates produced GABA in the range of 7339–9060 mg L−1 (NH2
ISSN:	0950-5423 1365-2621
DOI:	10.1111/ijfs.12098