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...
| Published in: | SAINS MALAYSIANA |
|---|---|
| Main Authors: | , , , , , , , , , |
| Format: | Article |
| Language: | English |
| Published: |
UNIV KEBANGSAAN MALAYSIA, FAC SCIENCE & TECHNOLOGY
2023
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| Subjects: | |
| Online Access: | https://www-webofscience-com.uitm.idm.oclc.org/wos/woscc/full-record/WOS:001168453800008 |