Enhancement of γ-aminobutyric acid in a fermented red seaweed beverage by starter culture Lactobacillus plantarum DW12

• Main Authors: Anussara Ratanaburee, Duangporn Kantachote, Wilawan Charernjiratrakul, Pimpimol Penjamras, Chaiyavat Chaiyasut
• Format: Journal
• Published: 2018
• Subjects: Biochemistry, Genetics and Molecular Biology; Immunology and Microbiology
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=79956289892&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/49721
• Institution: Chiang Mai University

Lactobacillus plantarum DW12, a gamma-aminobutyric acid (GABA) producing strain, was used as a starter culture to produce a functional fermented red seaweed beverage (FSB). Optimal conditions for producing FSB were established using Central Composite Design by varying the amounts of monosodium gluta...