Biosynthesis of γ-aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread making.
Michela VerniAnna VekkaMikko ImmonenKati KatinaCarlo Giuseppe RizzelloRossana CodaPublished in: Journal of applied microbiology (2021)
Our results represent a proof of concept of effective strategies to repurpose food industry side streams.
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