Production of gamma aminobutyric acid (GABA)- Miso using Candida parapsilosis Isolated from a commercial soy sauce moromi

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Production of gamma aminobutyric acid (GABA)- Miso using Candida parapsilosis Isolated from a commercial soy sauce moromi

A newly identified yeast, Candida parapsilosis strain KBC (CPSKBC) was tested for its GABA-producing potential in miso fermentation and consumer acceptability towards the GABA-miso was evaluated through sensory analysis. Three different formulations were used over one month to make the GABA-miso: fo...

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Bibliographic Details
Main Authors:	Chong, Shin Yee, Zul Ilham, Nurul Aqilah Mohd Zaini, Muhamad Hafiz Abd Rahim, Siva Raseetha, Raposo, António, Alarifi, Sehad N., Mohd Nizam Lani, Wan Abd Al Qadr Imad Wan-Mohtar
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2023
Online Access:	http://journalarticle.ukm.my/23356/ http://journalarticle.ukm.my/23356/1/SD%207.pdf

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