Evaluation of factors that influence the L-glutamic and γ-aminobutyric acid production during Hericium erinaceus fermentation by lactic acid bacteria | Evaluación de los factores que influencian la producción de los ácidos L-glutámico y γ-aminobutírico durante la fermentación de Hericium erinaceus con bacterias ácido-lácticas

• المؤلفون الرئيسيون: Woraharn S., Lailerd N., Sivamaruthi B., Wangcharoen W., Sirisattha S., Peerajan S., Chaiyasut C.
• التنسيق: مقال
• منشور في: Taylor and Francis Ltd. 2015
• الموضوعات: Chemistry (all); Chemical Engineering (all); Industrial and Manufacturing Engineering
• الوصول للمادة أونلاين: http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84929593771&origin=inward; http://cmuir.cmu.ac.th/handle/6653943832/38568
• المؤسسة: Chiang Mai University

© 2015 The Author(s). Published by Taylor & Francis. Fermented plant beverages (FPBs) are non-alcoholic and are produced by lactic acid bacteria (LAB) with different edible plant sources. Owing to the lack of a detailed study on fermented Hericium erinaceus with LAB, the current study was employ...