Production and acceptance of gamma-aminobutyric acid (GABA)-Kimchi using Tetragenococcus halophilus and Monosodium Glutamate
The addition of gamma-aminobutyric acid (GABA) to fermented foods has been progressively expanded to produce ‘Superfood’. In this study, Tetragenococcus halophilus was extracted from soy sauce moromi from local factory and evaluated for its potential of Gamma-Aminobutyric Acid (GABA) production in k...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2025
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| Online Access: | http://journalarticle.ukm.my/25304/ http://journalarticle.ukm.my/25304/1/ST%2014.pdf |