Production and acceptance of gamma-aminobutyric acid (GABA)-Kimchi using Tetragenococcus halophilus and Monosodium Glutamate

The addition of gamma-aminobutyric acid (GABA) to fermented foods has been progressively expanded to produce ‘Superfood’. In this study, Tetragenococcus halophilus was extracted from soy sauce moromi from local factory and evaluated for its potential of Gamma-Aminobutyric Acid (GABA) production in k...

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Main Authors:	Fateen Aqlima Haniem Ab Jabar, Chong, Shin Yee, Zul Ilham, Nurul Aqilah Mohd Zaini, Muhamad Hafiz Abd Rahim, Nur Asyiqin Zahia-Azizan, Wan Abd Al Qadr Imad Wan-Mohtar
Format:	Article
Language:	en
Published:	Penerbit Universiti Kebangsaan Malaysia 2025
Online Access:	http://journalarticle.ukm.my/25304/1/ST%2014.pdf http://journalarticle.ukm.my/25304/ https://www.ukm.my/jsm/english_journals/vol54num2_2025/contentsVol54num2_2025.html
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