Identification and characterization of high GABA and low biogenic amine producing indigenous yeasts isolated from Korean traditional fermented Bokbunja (Rubus coreanus Miquel) wine

Subjects

Subjects :

chemistry.chemical_classification
Wine
biology
Rubus coreanus
Bioengineering
General Medicine
biology.organism_classification
Applied Microbiology and Biotechnology
chemistry
Biogenic amine
Botany
Fermentation
Identification (biology)
Food science
Biotechnology

Details

ISSN :

01681656

Volume :

185

Database :

OpenAIRE

Journal :

Journal of Biotechnology

Accession number :

edsair.doi...........b457c094f3ec1ec444e22e6ffade3267

Full Text :

https://doi.org/10.1016/j.jbiotec.2014.07.285