Identification of GABA-producing Rhizopus strains for the production of fermented soybean
2011
Noorjahan Banu Mohamed Alitheent | Hamidah Mohd Yusof | Yeap, Swee Keong | Norlaily Mohd Alit | Koh, Soo Peng | Kamariah Long
Fermentation has been well recognised as a process to enhance the nutritional values and metabolic regulatory functions of various foods. The employment of various culture of non-toxic microorganism in beans has substantially enhanced the non-protein amino acid (GABA), flavonoid content, free amino acids and other bioactives constituent. On top of that, numerous studies have proclaimed the roles of y-amino butyric acid (GABA) as anti-hypertension, anti-cancer, anti-inflammatory agent and its other healthful benefits. These aspects have stimulated the interest to produce GABA-enriched fermented food product. The aims of this study were to screen and identify the GABA producing Rhizopus sp. of eight different strains on soybean. Sterilised soybeans were inoculated with different Rhizopus sp. strains and incubated at 30°C for two days under aerobic conditions. Further quantification of GABA compound was established using the Ultra Performance Liquid Chromatography (UPLC) system. Under the same fermentation conditions, strain of Rhizopus sp. 5351 yielded the highest GABA content 0.154g/100g dry weight in fermented soybean followed by Rhizopus sp. 5408 and 5410 with 0.083g and 0.077g/100g dry weight, respectively. Overall results show that all eight different strains of Rhizopus sp.have successfully been identified as a GABA producer. In addition to that, it also implies that Rhizopus sp. strain 5351 has the potential of producing high GABA content in fermented soybean.
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