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J-GLOBAL ID：201902214211315481   Reference number：19S1400117

The γ-aminobutyric acid-producing ability under low pH conditions of lactic acid bacteria isolated from traditional fermented foods of Ishikawa Prefecture, Japan, with a strong ability to produce ACE-inhibitory peptides

Author (11)： Barla, Florin (Department of Food Science, Ishikawa Prefectural University) ,  Barla, Florin (Department of Civil and Environmental Engineering, Old Domination University) ,  Koyanagi, Takashi (Department of Food Science, Ishikawa Prefectural University) ,  Tokuda, Naoko (Department of Food Science, Ishikawa Prefectural University) ,  Enomoto, Toshiki (Department of Food Science, Ishikawa Prefectural University) ,  Matsui, Hiroshi (Research Institute for Bioresources and Biotechnology, Ishikawa Prefectural University) ,  Kumagai, Hidehiko (Research Institute for Bioresources and Biotechnology, Ishikawa Prefectural University) ,  Katayama, Takane (Graduate School of Biostudies, Kyoto University) ,  Michihata, Toshihide (Department of Chemistry/Food, Industrial Research Institute of Ishikawa) ,  Sasaki, Tetsuya (Department of Chemistry/Food, Industrial Research Institute of Ishikawa) ,  Tsuji, Atsushi (Department of Chemistry/Food, Industrial Research Institute of Ishikawa)
Material： Biotechnology Reports
Volume： 10  Page： 105-110  Publication year： 2016 
JST Material Number： SCOPUS  ISSN： 2215-017X 
Country of issue： Netherlands (NLD)  Language： English (EN)

Terms in the title (1)： pH