Biosynthesis of gamma-aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread making

Michela Verni, Anna Vekka, Mikko Immonen, Kati Katina, Carlo Giuseppe Rizzello, Rossana Coda

Research output: Contribution to journalArticleScientificpeer-review

Original languageEnglish
JournalJournal of Applied Microbiology
Volume133
Issue number1
Number of pages15
ISSN1364-5072
DOIs
Publication statusPublished - Jul 2022
MoE publication typeA1 Journal article-refereed

Fields of Science

  • 416 Food Science
  • bioprocessing
  • enzymes
  • fermentation
  • food
  • Lactic acid bacteria
  • SOURDOUGH FERMENTATION
  • QUALITY
  • VALORISATION
  • lactic acid bacteria
  • WASTE BREAD
  • BEVERAGE
  • WHEAT-FLOUR
  • GABA
  • ACRYLAMIDE
  • INDEX
  • IMPACTS

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