Characterization of γ-aminobutyric acid (GABA)-producing Saccharomyces cerevisiae and coculture with Lactobacillus plantarum for mulberry beverage brewing
In conclusion, S. cerevisiae SC125 and L. plantarum BC114 coculture promotes the production of flavor compounds and GABA in mulberry beverage brewing.
Source: Journal of Bioscience and Bioengineering - Category: Biomedical Science Source Type: research