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 (p<0.05) .The free amino acid of millet fermented by A.oryzae and R.oryzae 3.2751 were increased significantly (p<0.05) .The R.oryzae 3.1175 was not significant (p>0.05) .Meanwhile the GABA of A.oryzae fermented millet was increased significantly (p<0.05) .Therefore, the fungi fermented millet has a better development future especially fermented by A.oryzae and R.oryzae 3.2751.