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...
| Main Authors: | , , , , , , |
|---|---|
| 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 |
| _version_ | 1848868252052094976 |
|---|---|
| author | 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 |
| author_facet | 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 |
| author_sort | Ab Jabar, Fateen Aqlima Haniem |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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 kimchi fermentation. There were four different formulations that were fermented for 20 days. Kimchi fermentation was performed on kimchi added with Monosodium Glutamate (MSG) (T1), kimchi inoculated with T. halophilus (T2), kimchi with combined MSG and T. halophilus (T3), and plain kimchi with no additional starter as a control (C), respectively. A spectral HPLC analysis confirmed that the control sample (C) obtained the highest GABA with 10.90 mg/L followed by T2 with 6.02 mg/L, T1 with 5.72 mg/L, and the lowest content of GABA is produced by T3 with 3.74 mg/L. Sensory analysis was performed by a total of 50 panellists examined the colour, flavour, texture, taste, and overall acceptance of kimchi samples. Kimchi with MSG (T1) received the highest scores for overall acceptance including flavour and taste. This study demonstrated the development of GABA-kimchi using T. halophilus and MSG as future food comprising substantial nutritional profile and improved sensory characteristics. |
| first_indexed | 2025-11-15T14:49:26Z |
| format | Article |
| id | upm-120937 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:49:26Z |
| publishDate | 2025 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1209372025-10-16T03:49:57Z http://psasir.upm.edu.my/id/eprint/120937/ 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) 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 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 kimchi fermentation. There were four different formulations that were fermented for 20 days. Kimchi fermentation was performed on kimchi added with Monosodium Glutamate (MSG) (T1), kimchi inoculated with T. halophilus (T2), kimchi with combined MSG and T. halophilus (T3), and plain kimchi with no additional starter as a control (C), respectively. A spectral HPLC analysis confirmed that the control sample (C) obtained the highest GABA with 10.90 mg/L followed by T2 with 6.02 mg/L, T1 with 5.72 mg/L, and the lowest content of GABA is produced by T3 with 3.74 mg/L. Sensory analysis was performed by a total of 50 panellists examined the colour, flavour, texture, taste, and overall acceptance of kimchi samples. Kimchi with MSG (T1) received the highest scores for overall acceptance including flavour and taste. This study demonstrated the development of GABA-kimchi using T. halophilus and MSG as future food comprising substantial nutritional profile and improved sensory characteristics. Penerbit Universiti Kebangsaan Malaysia 2025 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/120937/1/120937.pdf Ab Jabar, Fateen Aqlima Haniem and Chong, Shin Yee and Ilham, Zul and Mohd Zaini, Nurul Aqilah and Abd Rahim, Muhamad Hafiz and Zahia-Azizan, Nur Asyiqin and Wan-Mohtar, Wan Abd Al Qadr Imad (2025) 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). Sains Malaysiana, 54 (2). pp. 483-492. ISSN 0126-6039; eISSN; 2735-0118 https://www.ukm.my/jsm/pdf_files/SM-PDF-54-2-2025/14.pdf 10.17576/jsm-2025-5402-14 |
| spellingShingle | 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 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) |
| title | 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) |
| title_full | 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) |
| title_fullStr | 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) |
| title_full_unstemmed | 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) |
| title_short | 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) |
| title_sort | 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) |
| url | http://psasir.upm.edu.my/id/eprint/120937/ http://psasir.upm.edu.my/id/eprint/120937/ http://psasir.upm.edu.my/id/eprint/120937/ http://psasir.upm.edu.my/id/eprint/120937/1/120937.pdf |