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 YEE^1,2, 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-MOHTAR^1,*

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

Received: 10 May 2023/Accepted: 15 December 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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*Corresponding author; email: qadyr@um.edu.my