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

• 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
• Institution: Universiti Kebangsaan Malaysia

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...