Recommended Books on Lactobacillus
Acidophilus and Your Health
How a "friendly" microorganism pays its way in your body.
Genera of Lactic Acid Bacteria (The Lactic Acid Bacteria) The second volume in the series The Lactic Acid Bacteria concentrates on the classification of the genera, which has undergone considerable change in recent years. This is the only comprehensive treatment available which deals exclusively with the genera of lactic acid bacteria and their classification. It will be an essential source of reference for dairy technologists, microbiologists and biotechnologists in the academic and industrial sectors. Each chapter includes discussion of the phylogentic position of the genus in question and its relationship to other genera of lactic acid bacteria, a description of the principal features which are characteristics of the genus, and descriptions of the species in the genus. In this volume a chapter is devoted to each of the principal genera of lactic acid bacteria which are now recognized.
![Production of yogurt with enhanced levels of gamma-aminobutyric acid and valuable nutrients using lactic acid bacteria and germinated soybean extract [An article from: Bioresource Technology]](http://lactobacillus.researchtoday.net/images/lactobacillus-B000PDSTWI.jpg "Production of yogurt with enhanced levels of gamma-aminobutyric acid and valuable nutrients using lactic acid bacteria and germinated soybean extract [An article from: Bioresource Technology]")
Production of yogurt with enhanced levels of gamma-aminobutyric acid and valuable nutrients using lactic acid bacteria and germinated soybean extract [An article from: Bioresource Technology] This digital document is a journal article from Bioresource Technology, published by Elsevier in 2007. The article is delivered in HTML format and is available in your Amazon.com Media Library immediately after purchase. You can view it with any web browser.
Description:
Yogurt with high levels of gamma-aminobutyric acid (GABA), free amino acids and isoflavones was developed using lactic acid bacteria (LAB) and germinated soybean extract. Fermented soya milk (GABA soya yogurt) produced with starter and substrate had the GABA concentration of 424.67@mg/gDW, whereas fermented milk produced by a conventional method had GABA less than 1.5@mg/gDW. The GABA soya yogurt also contained significantly high levels of free amino acids and isoflavones compared with other conventional yogurts. The results suggested that the Lactobacillus brevis OPY-1 and germinated soybean possessed a prospect to be applied in dairy and other health products with high nutritive values and functional properties.
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