Production of yogurt with enhanced levels of gamma-aminobutyric acid and valuable nutrients using lactic acid bacteria and germinated soybean extract

Yogurt with high levels of gamma-aminobutyric acid (GABA), free amino acids and isoflavones was developed using lactic acid bacteria (LAB) and germinated soybean extract. Fermented soya milk (GABA soya yogurt) produced with starter and substrate had the GABA concentration of 424.67 μg/g DW, whereas...

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Veröffentlicht in:	Bioresource technology 2007-05, Vol.98 (8), p.1675-1679
Hauptverfasser:	Park, Ki-Bum, Oh, Suk-Heung
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino Acids - analysis Biological and medical sciences Fermentation Fundamental and applied biological sciences. Psychology Gamma-aminobutyric acid (GABA) gamma-Aminobutyric Acid - metabolism Germinated soybean Glycine max - chemistry Glycine max - metabolism Isoflavones Isoflavones - analysis Lactobacillus brevis Levilactobacillus brevis - metabolism Yogurt Yogurt - analysis Yogurt - microbiology
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