漬物からγ-アミノ酪酸(GABA)高生産性乳酸菌の分離とその応用
摘要
Isolation and Utilization of a Lactic Acid Bacterium, Producing a High Level of γ -Aminobutyric Acid (GABA) Yoshie Ueno, Kazumi Hiraga, Yoshiharu Mori, and Kohei Oda (Department of Applied Biology, Graduate School of Science and Technology, Kyoto Institute of Technology, Goshokaido-cho, Matsugasaki, Sakyo-ku, Kyoto 606-8585 1 ; Kyoto Prefectural Technology Center for Small and Medium Enterprise, 134 Chudoji, Minamimachi, Shimogyo-ku, Kyoto 600-8813 2 ; Mori, Inc., 17 Uzumasa, Katsuragaharamachi, Ukyo-ku, Kyoto 616-8165 ) Seibutsu-kogaku 85: 109–114, 2007.
引用本文（GB/T 7714）
義栄 上野, 和三 平賀, 義治 森, 等. 漬物からγ-アミノ酪酸(GABA)高生産性乳酸菌の分離とその応用[J]. Seibutsu Kogakkaishi/Seibutsu Kōgaku Kaishi, 2007.
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