Development of fermented surimi products using simulated tofuyo processing: associated changes in chemical composition,antioxidant activities and angiotensin-converting enzyme inhibition

Fisheries Science - Traditional Japanese koji-fermented tofu (tofuyo) processing was simulated to make fermented seafood. The koji fermentation process at room temperature was applied to steamed...     

Isolation,characterization, and utilization of γ-aminobutyric acid (GABA)-producing lactic acid bacteria from Myanmar fishery products fermented with boiled rice

γ-Aminobutyric acid (GABA)-producing lactic acid bacteria (LAB) were isolated from four types of Myanmar traditional fermented fishery products with boiled rice. All of them belonged to the genus Lactobacillus, and comparison of the effects of these representatives on GABA accumulation in fermented fishery products with boiled rice revealed that Lactobacillus farciminis D323 is the most effective strain as a starter culture. These results may contribute to the development of traditional fermented fishery products with functional properties. In addition, this study is the first to show in detail the distribution of GABA-producing LAB in Southeast Asian fermented fishery products.