Azizan, N.A.Z. and Lim, T.C. and Raseetha, S. and Wan Mohtar, Wan Abd Al-Qadr Imad (2022) Development of γ-aminobutyric acid (GABA)-rich yoghurt using Tetragenococcus halophilus strain KBC isolated from a commercial soy sauce moromi. Food Research, 6 (6). 39 -47. ISSN 2550-2166, DOI https://doi.org/10.26656/fr.2017.6(6).676.
Full text not available from this repository.Abstract
γ-aminobutyric acid (GABA) has been increasingly incorporated in fermented foods to generate "Superfood". Recently, soy sauce moromi has been proven to contain a microbial strain that can produce an immunostimulatory compound, GABA. In this research, Tetragenococcus halophilus strain KBC (THSKBC) was utilised to ferment milk and enhance GABA production in simplified yoghurt fermentation. Yoghurt fermentation was performed on milk inoculated with THSKBC (F1), yoghurt starter (F2), and THSKBC and yoghurt starter (F3), respectively. The fermentation period of F1 was averaged at 21 hrs compared to both F2 and F3, which was complete after 8 hrs. A spectral HPLC analysis verified that the GABA content of three formulations and yoghurt produced from F3 had the highest GABA concentration of 205.17 mg/L (p <0.05) compared to F1 and F2, which were 78.95 mg/L and 70.31 mg/L, respectively. Thirty panellists were selected for sensory analysis to assess the appearance, colour, odour, taste, texture, and overall acceptability of GABA-yoghurts. The general acceptance of GABA-yoghurts shows F1 and F2 are insignificant (p > 0.05), but F3 was significantly different from commercial yoghurt (p < 0.05). Therefore, this study proved the potential of THSKBC isolated from soy sauce moromi in fermenting milk for GABA-rich yoghurt as future food. © 2022 The Authors. Published by Rynnye Lyan Resources.
| Item Type: | Article |
|---|---|
| Funders: | Universiti Malaya [Grant No: 600-RMC/GPK 5/3 (229/2020, IIRG003A-2020IISS], Universiti Teknologi MARA |
| Uncontrolled Keywords: | 4 aminobutyric acid; yoghurt; Article; Aspergillus oryzae; Bacillus cereus; bacterial strain; bacterium isolation; cell count; fermentation; high performance liquid chromatography; immunostimulation; Lactobacillus; Lactobacillus delbrueckii subsp. bulgaricus; limit of detection; milk; nonhuman; particle size; sensory analysis; sensory evaluation; soy sauce; Streptococcus thermophilus; Tetragenococcus halophilus |
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Faculty of Science > Institute of Biological Sciences |
| Depositing User: | Ms. Juhaida Abd Rahim |
| Date Deposited: | 07 Dec 2023 08:54 |
| Last Modified: | 07 Dec 2023 08:54 |
| URI: | http://eprints.um.edu.my/id/eprint/44002 |
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