Sains Malaysiana 52(12)(2023): 3437-3447
http://doi.org/10.17576/jsm-2023-5212-07
Production of Gamma Aminobutyric Acid (GABA)- Miso using Candida parapsilosisIsolated from a
Commercial Soy Sauce Moromi
(Penghasilan Asid Gamma Aminobutirik (GABA)- Miso menggunakan Candida parapsilosis Dipencilkan daripada Kicap Komersial Moromi)
CHONG SHIN YEE1,2, ZUL
ILHAM2, NURUL AQILAH MOHD ZAINI3, MUHAMAD HAFIZ ABD RAHIM4,
SIVA RASEETHA5, ANTÓNIO RAPOSO6, SEHAD N ALARIFI7,
MOHD NIZAM LANI8 & WAN ABD AL QADR IMAD WAN-MOHTAR1,*
1Functional Omics and Bioprocess
Development Laboratory, Institute of Biological Sciences, Faculty of Science,
University Malaya, 50603 Kuala Lumpur, Malaysia
2Biomass Energy Laboratory, Faculty of
Science, University Malaya, 50603 Kuala Lumpur, Malaysia
3Department of Food Sciences, Faculty of Science and
Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia
4Faculty of Food and Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang,
Selangor, Malaysia
5Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam,
Selangor, Malaysia
6CBIOS (Research Center for
Biosciences and Health Technologies), Universidade Lusófona de Humanidades e
Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal
7Department of Food and Nutrition Science, Al-Quwayiyah College of Sciences and Humanities, Shaqra University, Shaqraa 11971,
Saudi Arabia
8Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Terengganu,
Terengganu, Malaysia
Diserahkan: 10 Mei 2023/Diterima: 15 Disember 2023
Abstract
A newly identified yeast, Candida parapsilosisstrain 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:
formulation 1 (F1) used soybeans, rice koji,
and miso starter; formulation 2 (F2) used soybeans, rice koji, and CPSKBC suspension; and formula 3 (F3) used
soybeans, rice koji, miso starter, and
CPSKBC suspension. High Performance Liquid Chromatography (HPLC) was used to
measure the gamma-aminobutyric acid (GABA) concentration of the miso produced. F3 produced the highest GABA (36.73 mg/L), followed by F2 (34.54
mg/L) and F1 (28.42 mg/L). Sensory evaluation was conducted with 60 panelists
using a 9-point hedonic scale. For all the sensory attributes evaluated
(appearance, color, odor, taste and overall acceptability), the results showed
no significant differences (p >0.05) between groups of miso (F1, F2, and F3) and commercial miso (C1). We can conclude that our
products (F1, F2, and F3) matched with commercially produced miso in the
market. This study demonstrated that CPSKBC was able to produce GABA-miso (F2 and F3) which is acceptable to the consumer.
Keywords: Candida parapsilosis; GABA; miso; moromi; soy sauce
Abstrak
Candida parapsilosis strain KBC (CPSKBC), yis yang baharu dikenal pasti, telah diuji potensinya untuk menghasilkan GABA semasa penapaian miso dan penerimaan pengguna terhadap GABA-miso telah dinilai melalui analisis deria. Tiga formulasi berbeza telah digunakan dalam tempoh satu bulan untuk membuat GABA-miso: formulasi 1 (F1) menggunakan kacang soya, beras koji dan pemula miso; formulasi 2 (F2) menggunakan kacang soya, koji beras dan ampaian CPSKBC; serta formula 3 (F3) menggunakan kacang soya, koji beras, pemula miso dan ampaian CPSKBC. Kromatografi Cecair Prestasi Tinggi (HPLC) digunakan untuk mengukur kepekatan asid gamma-aminobutirik (GABA) miso yang dihasilkan. F3 menghasilkan GABA tertinggi (36.73 mg/L), diikuti oleh F2 (34.54 mg/L) dan F1 (28.42 mg/L). Penilaian deria telah dijalankan dengan 60 ahli panel menggunakan skala hedonik 9 mata. Bagi semua atribut deria yang dinilai (penampilan, warna, bau, rasa dan kebolehterimaan keseluruhan), keputusan menunjukkan tiada perbezaan yang ketara (p >0.05) antara kumpulan miso (F1, F2 dan F3) dan miso komersial (C1). Kami membuat kesimpulan bahawa produk kami (F1, F2 dan F3) sepadan dengan miso yang dihasilkan secara komersial di pasaran. Kajian ini menunjukkan bahawa CPSKBC mampu menghasilkan GABA-miso (F2 dan F3) yang boleh diterima oleh pengguna.
Kata kunci: Candida parapsilosis; GABA; kicap; miso; moromi
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*Pengarang untuk surat-menyurat; email: qadyr@um.edu.my
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