Quantification and optimization of gaba production from lactic acid bacterial isolates of traditional fermented food

Swetha, M. (2025) Quantification and optimization of gaba production from lactic acid bacterial isolates of traditional fermented food. [Student Project Report] (Submitted)

PDF
Swetha 03032025 pdf v2.pdf - Submitted Version
Restricted to Repository staff only
Download (50MB)

Item Type:	Student Project Report
Uncontrolled Keywords:	Gamma-aminobutyric acid, Millet-based substrates, Amino acids, traditional fermented food, lactic acid
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 02 Amino acids 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions:	Food Microbiology
Depositing User:	Somashekar K S
Date Deposited:	14 May 2025 06:54
Last Modified:	14 May 2025 06:54
URI:	http://ir.cftri.res.in/id/eprint/19390

Actions (login required)

View Item