Production and acceptance of gamma-aminobutyric acid (GABA)-kimchi using Tetragenococcus halophilus and monosodium glutamate (penghasilan dan penerimaan kimchi yang mengandungi asid gamma-aminobutirik (GABA) menggunakan Tetragenococcus halophilus dan monosodium glutamat0)

Production and acceptance of gamma-aminobutyric acid (GABA)-kimchi using Tetragenococcus halophilus and monosodium glutamate (penghasilan dan penerimaan kimchi yang mengandungi asid gamma-aminobutirik (GABA) menggunakan Tetragenococcus halophilus dan monosodium glutamat0)

The addition of gamma-aminobutyric acid (GABA) to fermented foods has been progressively expanded to produce ‘Superfood’. In this study, Tetragenococcushalophiluswas extracted from soy sauce moromifrom local factory and evaluated for its potential of Gamma-Aminobutyric Acid (GABA) production in kimc...

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Bibliographic Details
Main Authors: Ab Jabar, Fateen Aqlima Haniem, Chong, Shin Yee, Ilham, Zul, Mohd Zaini, Nurul Aqilah, Abd Rahim, Muhamad Hafiz, Zahia-Azizan, Nur Asyiqin, Wan-Mohtar, Wan Abd Al Qadr Imad
Format: Article
Language:English
Published: Penerbit Universiti Kebangsaan Malaysia 2025
Online Access:http://psasir.upm.edu.my/id/eprint/120937/
http://psasir.upm.edu.my/id/eprint/120937/1/120937.pdf

Internet

http://psasir.upm.edu.my/id/eprint/120937/
http://psasir.upm.edu.my/id/eprint/120937/1/120937.pdf

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