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

• Main Authors: Sasimar Woraharn, Narissara Lailerd, Bhagavathi Sundaram Sivamaruthi, Wiwat Wangcharoen, Sophon Sirisattha, Sartjin Peerajan, Chaiyavat Chaiyasut
• Format: Journal
• Published: 2018
• Subjects: Chemical Engineering; Chemistry; Engineering
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84947867944&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/55398
• Institution: 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 empl...