Production of Gamma Aminobutyric Acid (GABA)- Miso using Candida parapsilosis Isolated from a Commercial Soy Sauce Moromi; [Penghasilan Asid Gamma Aminobutirik (GABA)- Miso menggunakan Candida parapsilosis Dipencilkan daripada Kicap Komersial Moromi]

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Production of Gamma Aminobutyric Acid (GABA)- Miso using Candida parapsilosis Isolated from a Commercial Soy Sauce Moromi; [Penghasilan Asid Gamma Aminobutirik (GABA)- Miso menggunakan Candida parapsilosis Dipencilkan daripada Kicap Komersial 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
Published in:	Sains Malaysiana
Main Author:	Yee C.S.; Ilham Z.; Zaini N.A.M.; Rahim M.H.A.B.D.; Raseetha S.; Raposo A.; Alarifi S.N.; Lani M.N.; Qadr Imad Wan-Mohtar W.A.A.L.
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2023
Online Access:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85186689495&doi=10.17576%2fjsm-2023-5212-07&partnerID=40&md5=42085cd26d9d29946e0dba49f72997f2

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