Probiotic Attributes, GABA-Producing Capacity and Cytotoxic Effects of Microbes Isolated from Thai Fermented Foods
Vijitra Luang-In, Worachot Saengha, Thippiya Karirat, Sirirat Deeseenthum, Benjaporn Buranrat, Sutisa Nudmamud-Thanoi, Nyuk Ling Ma and Arjan Narbad
Abstract:
Keywords: Anticancer; Neurotransmitter; Microbes; Probiotics; Thai fermented foods
Edition: Volume 25 Issue 02, 2021
Pages: 409-419
1 Natural Antioxidant Innovation Research Unit, Department of Biotechnology, Faculty of Technology, Mahasarakham University, Khamriang, Kantarawichai, Maha Sarakham 44150, Thailand
2 Faculty of Medicine, Mahasarakham University, Muang, Maha Sarakham 44000, Thailand
3 Centre of Excellence in Medical Biotechnology, Department of Anatomy, Faculty of Medical Science, Naresuan University, Phitsanulok 65000, Thailand
4 Faculty of Science and Marine Environment, Universiti Malaysia Terengganu, 21030, Kuala Nerus, Terengganu, Malaysia
5 Quadram Institute Bioscience, Norwich Research Park, Colney, Norwich NR4 7UA, UK
For correspondence: vijitra.l@msu.ac.th; vijitra.luangin@gmail.com
Received 17 October 2020; Accepted 07 November 2020; Published 10 January 2021
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