ArticleFood science and biotechnology2017
Potential of a lactic acid bacterial starter culture with gamma-aminobutyric acid (GABA) activity for production of fermented sausage.
Article in Food science and biotechnology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
10 citing papers in PubMed.
- Isolation of a Gamma-Aminobutyric Acid (GABA)-ProducingFood science & nutrition · 2026Article
- Advances in Biotechnological GABA Production: Exploring Microbial Diversity, Novel Food Substrates, and Emerging Market Opportunities.International journal of molecular sciences · 2025Review
- Advances in GABA-Enriched Yogurt and Frozen Yogurt: Microbial Biosynthesis, Functional Properties, and Health Perspectives-A Comprehensive Review.Foods (Basel, Switzerland) · 2025Review
- Probiotic attributes, antioxidant and neuromodulatory effects of GABA-Producing Lactiplantibacillus plantarum SY1 and optimization of GABA production.BMC microbiology · 2025Article
- Optimization of Gamma-Aminobutyric Acid Production byFoods (Basel, Switzerland) · 2023Article
- Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions.Foods (Basel, Switzerland) · 2022Review
- Functional and technological characterization of lactic acid bacteria isolated from Turkish dry-fermented sausage (sucuk).Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2022Article
- Characterization of a novel glutamate decarboxylase (GAD) fromFood science and biotechnology · 2022Article
- Optimization of culture conditions for gamma-aminobutyric acid production by newly identified Pediococcus pentosaceus MN12 isolated from 'mam nem', a fermented fish sauce.Bioengineered · 2021Article
- Application of Baechu-Kimchi Powder and GABA-Producing Lactic Acid Bacteria for the Production of Functional Fermented Sausages.Korean journal for food science of animal resources · 2017Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The ability of lactic acid bacterial starter cultures to produce gamma-aminobutyric acid (GABA) during sausage fermentation was studied. Among 305 strains of lactic acid bacteria isolated from kimchi samples, 11 strains were selected as starter candidates based on the following criteria: growth speed, pH lowering ability, and biogenic amine productivity including GABA-producing activity. During in vitro tests, the Y8 (
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.