Enhanced production of gamma-aminobutyric acid (GABA) in Mang Buk Brown rice via optimal fermentation conditions with Lactobacillus brevis, Lactobacillus pentosus, and Lactobacillus plantarum

Enhanced production of gamma-aminobutyric acid (GABA) in Mang Buk Brown rice via optimal fermentation conditions with Lactobacillus brevis, Lactobacillus pentosus, and Lactobacillus plantarum

Gamma-aminobutyric acid (GABA) is a biologically active amino acid with numerous health benefits. This study aimed to optimize the production of GABA-enriched Mang Buk brown rice through fermentation with various Lactobacillus strains. The impact of incubation temperature, duration, pH levels, and L...

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Bibliographic Details
Main Authors: Ho Thi Ngoc Tram, Pham Van Thinh, Truong Ngoc Minh, Dang Thuy Mui, Ngoc Duc Vu, Binh An Pham, Dung Thuy Nguyen Pham, Le Hong Phu, Cao Xuan Thuy
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Journal of Agriculture and Food Research
Subjects:
Gamma-aminobutyric acid (GABA)
Lactobacillus sp.
brown rice
brown rice powder
UV–VIS
HPLC
Online Access:http://www.sciencedirect.com/science/article/pii/S2666154325002674
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