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Subject GABA -- optimization -- Pedioccocus pentosaceus -- fermented fish sauce

1. Optimization of culture conditions for gamma-aminobutyric acid production by newly identified Pediococcus pentosaceus MN12 isolated from 'mam nem', a fermented fish sauce. Issue 1 (1st January 2021)

Authors:
Thuy, Do Thi Bich; Nguyen, AnTien; Khoo, Kuan Shiong; Chew, Kit Wayne; Cnockaert, Margo; Vandamme, Peter; Ho, Yeek-Chia; Huy, Nguyen Duc; Cocoletzi, Heriberto Hernández; Show, Pau Loke
Journal:
Bioengineered
Issue:
Volume 12:Issue 1(2021)
Page Start:
54
Record Type:
Journal Article
View Content:
Available online (eLD content is only available in our Reading Rooms) ↗

2. Optimization of culture conditions for gamma-aminobutyric acid production by newly identified Pediococcus pentosaceus MN12 isolated from 'mam nem', a fermented fish sauce. Issue 1 (1st January 2021)

Authors:
Thuy, Do Thi Bich; Nguyen, An Tien; Khoo, Kuan Shiong; Chew, Kit Wayne; Cnockaert, Margo; Vandamme, Peter; Ho, Yeek-Chia; Huy, Nguyen Duc; Cocoletzi, Heriberto Hernández; Show, Pau Loke
Journal:
Bioengineered
Issue:
Volume 12:Issue 1(2021)
Page Start:
54
Record Type:
Journal Article
View Content:
Available online (eLD content is only available in our Reading Rooms) ↗

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