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논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
γ-Aminobutyric Acid (GABA) Production and Angiotensin-I Converting Enzyme (ACE) Inhibitory Activity of Fermented Soybean Containing Sea Tangle by the Co-Culture of Lactobacillus brevis with Aspergillus oryzae
Journal of Microbiology and Biotechnology
2015 .01
Enhanced Production of Gamma-Aminobutyric Acid by Optimizing Culture Conditions of Lactobacillus brevis HYE1 Isolated from Kimchi, a Korean Fermented Food
Journal of Microbiology and Biotechnology
2017 .01
Co-Localization of GABA Shunt Enzymes for the Efficient Production of Gamma-Aminobutyric Acid via GABA Shunt Pathway in Escherichia coli
Journal of Microbiology and Biotechnology
2016 .01
Acceleration of Aglycone Isoflavone and γ-Aminobutyric Acid Production from Doenjang Using Whole-Cell Biocatalysis Accompanied by Protease Treatment
Journal of Microbiology and Biotechnology
2017 .01
Gamma-Aminobutyric Acid Production from a Novel Enterococcus avium JS-N6B4 Strain Isolated from Edible Insects
Journal of Microbiology and Biotechnology
2019 .01
한국전통주인 막걸리로부터 분리한 Lactobacillus plantarum subsp. plantarum B-134의 gamma-aminobutyric acid (GABA)의 생산
생명과학회지
2017 .05
Characteristics of Potential Gamma-Aminobutyric Acid-Producing Bacteria Isolated from Korean and Vietnamese Fermented Fish Products
Journal of Microbiology and Biotechnology
2019 .01
Bioconversion of Gamma-Aminobutyric Acid from Monosodium Glutamate by Lactobacillus brevis Bmb5
Journal of Microbiology and Biotechnology
2019 .01
Optimization of γ-Aminobutyric Acid Production by Enterococcus faecium JK29 Isolated from a Traditional Fermented Foods
한국미생물·생명공학회지
2016 .01
Preparation of High GABA-Enriched Yeast Extract by Non-Saccharomyces Yeasts Isolated from Korean Traditional Fermented Soybean Product
한국미생물·생명공학회지
2021 .09
Enchancement of Gamma-Aminobutyric Acid Production by Co- Localization of Neurospora crassa OR74A Glutamate Decarboxylase with Escherichia coli GABA Transporter Via Synthetic Scaffold Complex
Journal of Microbiology and Biotechnology
2017 .01
Manufacturing and Quality Characteristics of the Doenjang made with Aspergillus oryzae Strains Isolated in Korea
한국미생물·생명공학회지
2016 .01
Production of γ-amino Butyric Acid by Lactic Acid Bacteria in Skim Milk
생명과학회지
2018 .02
The augmentation of gamma-aminobutyric acid (GABA) in brown rice by treatment of dielectric barrier discharge plasma
한국진공학회 학술발표회초록집
2016 .08
Overproduction of GABA in Apple Pomace with Auricularia auricula-judae by Lactic Acid Fermentation
Quantitative Bio-Science
2017 .11
Increased Production of γ-Aminobutyric Acid from Brewer’s Spent Grain Through Bacillus Fermentation
Journal of Microbiology and Biotechnology
2023 .04
GABA-modulating Bacteria of the Human Gut Microbiota
한국미생물학회 학술대회논문집
2022 .10
Properties of Kimchi Fermented with GABA-Producing Lactic Acid Bacteria as a Starter
Journal of Microbiology and Biotechnology
2018 .01
Genetic Background Behind the Amino Acid Profiles of Fermented Soybeans Produced by Four Bacillus spp.
Journal of Microbiology and Biotechnology
2021 .01
Characterization of the Recombinant Glutamate Decarboxylase of Lactobacillus brevis G144 Isolated from Galchi Jeotgal, a Korean Salted and Fermented Seafood
한국미생물·생명공학회지
2021 .01
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