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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/23356/1/SD%207.pdf
http://journalarticle.ukm.my/23356/
https://www.ukm.my/jsm/english_journals/vol52num12_2023/contentsVol52num12_2023.html
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http://journalarticle.ukm.my/23356/1/SD%207.pdf
http://journalarticle.ukm.my/23356/
https://www.ukm.my/jsm/english_journals/vol52num12_2023/contentsVol52num12_2023.html

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