Identification of GABA-producing Rhizopus strains for the production of fermented soybean

Noorjahan Banu Mohamed Alitheent, . and Hamidah Mohd Yusof, . and Yeap Swee Keong, . and Norlaily Mohd Alit, . and Koh Soo Peng, . and Kamariah Long, . (2011) Identification of GABA-producing Rhizopus strains for the production of fermented soybean. [Proceedings Paper]

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 30C 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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Abstract

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 30C 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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Item Type:	Proceedings Paper
Additional Information:	Available at Perpustakaan Sultan Abdul Samad Universiti Putra Malaysia 43400 UPM Serdang Selangor Malaysia. QR22 M3I61 2011 vol. 1 Call Number.
AGROVOC Term:	Glycine max
AGROVOC Term:	Soybeans
AGROVOC Term:	Tempeh
AGROVOC Term:	Fermented foods
AGROVOC Term:	Soybean products
AGROVOC Term:	Fermentation
AGROVOC Term:	Identification
AGROVOC Term:	Rhizopus
AGROVOC Term:	Gamma-aminobutyric acid
AGROVOC Term:	Free amino acids
Geographical Term:	MALAYSIA
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 05:15
URI:	http://webagris.upm.edu.my/id/eprint/13040

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