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Original Articles

Evaluation of factors that influence the L-glutamic and γ-aminobutyric acid production during Hericium erinaceus fermentation by lactic acid bacteria

Evaluación de los factores que influencian la producción de los ácidos L-glutámico y γ-aminobutírico durante la fermentación de Hericium erinaceus con bacterias ácido-lácticas

Sasimar WoraharnDepartment of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai50200, ThailandView further author information

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Narissara LailerdDepartment of Physiology, Faculty of Medicine, Chiang Mai University, Chiang Mai50200, ThailandView further author information

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Bhagavathi Sundaram SivamaruthiDepartment of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai50200, ThailandView further author information

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Wiwat WangcharoenFaculty of Engineering and Agro-Industry, Maejo University, Sansai, Chiang Mai50290, ThailandView further author information

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Sophon SirisatthaDepartment of Bioscience, Thailand Institute of Scientific and Technological Research, Pathumthani12120, ThailandView further author information

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Sartjin PeerajanHealth Innovation Institute, Chiang Mai50200, ThailandView further author information

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Chaiyavat ChaiyasutDepartment of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai50200, ThailandCorrespondence[email protected]
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