Evaluation of factors that influence the L-glutamic and γ-aminobutyric acid production during Hericium erinaceus fermentation by lactic acid bacteria

• المؤلفون الرئيسيون: Woraharn S., Lailerd N., Sivamaruthi B., Wangcharoen W., Sirisattha S., Peerajan S., Chaiyasut C.
• التنسيق: دورية
• منشور في: 2017
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84947867944&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/42575

© 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 empl...