Production of Gamma Aminobutyric Acid (GABA)- Miso using Candida parapsilosis Isolated from a Commercial Soy Sauce Moromi

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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
Published in:	SAINS MALAYSIANA
Main Authors:	Yee, Chong Shin; Ilham, Zul; Zaini, Nurul Aqilah Mohd; Rahim, Muhamad Hafiz Abd; Raseetha, Siva; Raposo, Antonio; Alarifi, Sehad N.; Lani, Mohd Nizam; Wan- Mohtar, Wan Abd Al Qadr Imad
Format:	Article
Language:	English
Published:	UNIV KEBANGSAAN MALAYSIA, FAC SCIENCE & TECHNOLOGY 2023
Subjects:	Science & Technology - Other Topics
Online Access:	https://www-webofscience-com.uitm.idm.oclc.org/wos/woscc/full-record/WOS:001168453800008

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