Optimization of γ-aminobutyric acid produced by co-culturing Enterococcus faecium and Lactobacillus plantarum and the activities of key enzyme

ZHANG Shuming; ZENG Lin; SUN Xiangyang; WANG Jie; SUN Qing; ZHANG Qing; TAN Xiao

doi:10.13995/j.cnki.11-1802/ts.025692

Optimization of γ-aminobutyric acid produced by co-culturing Enterococcus faecium and Lactobacillus plantarum and the activities of key enzyme

ZHANG Shuming, ZENG Lin, SUN Xiangyang, WANG Jie, SUN Qing, ZHANG Qing, TAN Xiao

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (9) : 154-159.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (9) : 154-159. DOI: 10.13995/j.cnki.11-1802/ts.025692

Optimization of γ-aminobutyric acid produced by co-culturing Enterococcus faecium and Lactobacillus plantarum and the activities of key enzyme

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(9): 154-159 https://doi.org/10.13995/j.cnki.11-1802/ts.025692

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Received	Revised	Published
2020-09-17	2020-11-02	2021-05-15
Issue Date
2021-06-03

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