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The γ-aminobutyric acid-producing ability under low pH conditions of lactic acid bacteria isolated from traditional fermented foods of Ishikawa Prefecture, Japan, with a strong ability to produce ACE-inhibitory peptides

机译：从日本石川县传统发酵食品中分离出的乳酸菌在低pH条件下的γ-氨基丁酸生产能力，具有很强的产生ACE抑制肽的能力

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Barla Florin; Koyanagi Takashi; Tokuda Naoko; Matsui Hiroshi; Katayama Takane; Kumagai Hidehiko; Michihata Toshihide; Sasaki Tetsuya; Tsuji Atsushi; Enomoto Toshiki;
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1. The @c-aminobutyric acid-producing ability under low pH conditions of lactic acid bacteria isolated from traditional fermented foods of Ishikawa Prefecture, Japan, with a strong ability to produce ACE-inhibitory peptides [J] . Florin Barla, Takashi Koyanagi, Naoko Tokuda, Biotechnology Reports . 2016,第1期

机译：从日本石川县传统发酵食品中分离出的乳酸菌在低pH条件下产生@ c-氨基丁酸的能力强，具有产生ACE抑制肽的能力
2. A Glutamic Acid-Producing Lactic Acid Bacteria Isolated from Malaysian Fermented Foods [J] . Abdul Karim Sabo Mohamed, Afshin Ebrahimpour, Bita Forghani, International Journal of Molecular Sciences . 2012,第5期

机译：从马来西亚发酵食品中分离出的谷氨酸生产乳酸菌
3. Screening of gamma-aminobutyric acid-producing lactic acid bacteria and its application in Monascus-fermented rice production [J] . Li Yijing, Chen Xia, Shu Guowei, Acta Scientarum Polonorum Technologia Alimentaria . 2020,第4期

机译：染色γ-氨基丁酸产生乳酸菌及其在蒙斯马士发酵稻米生产中的应用
4. Phytate Degrading Activities of Lactic Acid Bacteria Isolated from Traditional Fermented Food [C] . Ema Damayanti, Febiyani Ndaru Ratisiwi, Lusty Istiqomah, International Conference on Chemistry, Chemical Process and Engineering . 2017

机译：从传统发酵食品中分离的乳酸菌的植物植物降解活性
5. Isolation and phylogenetic analysis of bacteriocin-producing lactic acid bacteria from retail foods [D] . Henning, Christopher David 2014

机译：零售食品中产生细菌素的乳酸菌的分离和系统发育分析
6. The γ-aminobutyric acid-producing ability under low pH conditions of lactic acid bacteria isolated from traditional fermented foods of Ishikawa Prefecture Japan with a strong ability to produce ACE-inhibitory peptides [O] . Florin Barla, Takashi Koyanagi, Naoko Tokuda, 2016

机译：从日本石川县传统发酵食品中分离出的乳酸菌在低pH条件下的γ-氨基丁酸生产能力具有很强的产生ACE抑制肽的能力
7. The γ-aminobutyric acid-producing ability under low pH conditions of lactic acid bacteria isolated from traditional fermented foods of Ishikawa Prefecture, Japan, with a strong ability to produce ACE-inhibitory peptides [O] . Florin Barla, Takashi Koyanagi, Naoko Tokuda, 2016

机译：从日本石川县的传统发酵食品中分离的乳酸菌在低pH条件下产生γ-氨基丁酸的能力，具有很强的产生aCE抑制肽的能力

The γ-aminobutyric acid-producing ability under low pH conditions of lactic acid bacteria isolated from traditional fermented foods of Ishikawa Prefecture, Japan, with a strong ability to produce ACE-inhibitory peptides

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