Effect of Levilactobacillus brevis TISTR 860 and Lactiplantibacillus plantarum TISTR 951 on gamma-aminobutyric acid content in fermented rice flour and rice noodles (Kanomjeen)

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Effect of Levilactobacillus brevis TISTR 860 and Lactiplantibacillus plantarum TISTR 951 on gamma-aminobutyric acid content in fermented rice flour and rice noodles (Kanomjeen)

This research aimed to reduce the fermentation time of fermented rice flour for fermented rice noodles (Kanomjeen) to 24 h by adding the initial starter cultures, which are Levilactobacillus brevis TISTR 860 (LB) and Lactiplantibacillus plantarum TISTR 951 (LP) alone in rice slurry to achieve the qu...

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Bibliographic Details
Main Authors:	Chittrakhani, Chonnipa, Songsermpong, Sirichai, Trevanich, Sudsai, Sukor, Rashidah
Format:	Article
Published:	Wiley-Blackwell Publishing 2022
Online Access:	http://psasir.upm.edu.my/id/eprint/101119/

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