[4S02a] 03. Fermentation Physiology/ Technology - Part 2

3:00 PM - 3:20 PM JST(6:00 AM - 6:20 AM UTC)

[4Ferm-07] GABA and Polyamine Production in Mold-Fermented Cheese Driven by Penicillium camemberti and Microbial Interactions

○Yuri Ishii¹, Nonno Ogawa², Shinsuke Fujiwara^1,2 (1. Sch. Biol. Environ. Sci., Kwansei Gakuin Univ. (Japan), 2. Grad. Sch. Sci. Technol., Kwansei Gakuin Univ. (Japan))

Keywords:

polyamine,GABA,mold-fermented cheese,mass spectrometry imaging

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