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NTIS 바로가기Biotechnology reports, v.10, 2016년, pp.105 - 110
Barla, Florin (Department of Food Science, Ishikawa Prefectural University, Nonoichi, Ishikawa 921-8836, Japan) , Koyanagi, Takashi (Department of Food Science, Ishikawa Prefectural University, Nonoichi, Ishikawa 921-8836, Japan) , Tokuda, Naoko (Department of Food Science, Ishikawa Prefectural University, Nonoichi, Ishikawa 921-8836, Japan) , Matsui, Hiroshi (Research Institute for Bioresources and Biotechnology, Ishikawa Prefectural University, Nonoichi, Ishikawa 921-8836, Japan) , Katayama, Takane (Graduate School of Biostudies, Kyoto University, Kyoto, Kyoto 606-8511, Japan) , Kumagai, Hidehiko (Research Institute for Bioresources and Biotechnology, Ishikawa Prefectural University, Nonoichi, Ishikawa 921-8836, Japan) , Michihata, Toshihide (Department of Chemistry) , Sasaki, Tetsuya (Department of Chemistry) , Tsuji, Atsushi (Department of Chemistry) , Enomoto, Toshiki (Department of Food Science, Ishikawa Prefectur)
Highlights•Lactic acid bacteria were screened from traditional fermented foods.•High γ-aminobutyric acid productivity was detected in ten strains.•They comprised Lactobacillus buchneri, Lactobacillus brevis, and Weissella hellenica.•Angiotensin-converting enzyme inh...
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