Gamma-aminobutyric acid is a non-protein amino acid that is widely present in organisms.
Several important physiological functions of gamma-aminobutyric acid have been …

Seafood comprising of both vertebrate and invertebrate aquatic organisms are nutritious,
rich in omega-3 fatty acids, essential vitamins, proteins, minerals and form part of healthy …

Background The use of microorganisms in the biosynthesis of zinc oxide nanoparticles (ZnO
NPs) has recently emerged as an alternative to chemical and physical methods due to its …

Aim: To isolate and characterize lactic acid bacteria (LAB) and determine whether they could
potentially be used as heavy metal (cadmium and lead) absorbing probiotics. Methods and …

Probiotics are consumed in a wide variety of fermented foods to improve health. This study
was conducted to investigate the effects of Lactobacillus helveticus-fermented milk (LHFM) …

Idly batter is a traditional fermented food in South India and distribution of lactic acid bacteria
(LAB) varies with season. Six bacteriocinogenic Pediococcus pentosaceus strains isolated …

The aim of this study was isolation and identification of lactic acid bacteria from Duimaj (an
Iranian traditional snack food) and in vitro characterization of probiotic features. In total, thirty …

Fermented shellfish condiments are globally consumed especially among Asian countries.
Condiments, commonly used as flavor enhancers, have unique sensory characteristics and …

Yeasts are eukaryotic microorganisms which have a long history in the biotechnology of
food production, as they have been used since centuries in bread-making or in the …

This study evaluated the effects of culture conditions, including carbon and nitrogen sources,
L-monosodium glutamate (MSG), and initial pH, on gamma-aminobutyric acid (GABA) …