Effect of different filamentous fungi fermentation on nutritional components and γ-Aminobutyric Acid content of millet

The effect of three filamentous fungi(Aspergillus oryzae,Rhizopus oryzae 3.1175 and Rhizopus oryzae 3.2751)solid-state fermentation on nutritional components and GABA content of millet was investigated.The content of titratable acid,amino acid nitrogen,reducing sugar and γ-Aminobutyric Acid(GABA)of millet fermented by these three fungi were changed after incubation.The titratable acid and reducing sugar of millet fermented by three filamentous fungus were increased significantly(p0.05).The free amino acid of millet fermented by A.oryzae and R.oryzae 3.2751 were increased significantly(p0.05).The R.oryzae 3.1175 was not significant(p0.05).Meanwhile the GABA of A.oryzae fermented millet was increased significantly(p0.05).Therefore,the fungi fermented millet has a better development future especially fermented by A.oryzae and R.oryzae 3.2751.