Recent progress and advances in soy sauce production technologies: A review

by Sassi, Soumaya, Wan-Mohtar, Wan Abd Al Qadr Imad, Jamaludin, Nazzatush Shimar, Ilham, Zul
Published 2021

Isolation, identification, and optimization of γ-aminobutyric acid (GABA)-producing Bacillus cereus Strain KBC from a commercial soy Sauce moromi in submerged-liquid fermentation

by Wan-Mohtar, Wan Abd Al Qadr Imad, Sohedein, Mohamad Nor Azzimi, Ibrahim, Mohamad Faizal, Ab Kadir, Safuan, Ooi, Poh Suan, Wong, Alan Weng Loen, Sassi, Soumaya, Ilham, Zul
Published 2020

Critical optimized conditions for gamma-aminobutyric acid (GABA)-Producing tetragenococcus halophilus strain KBC from a commercial soy sauce moromi in batch fermentation

by Sassi, Soumaya, Ilham, Zul, Jamaludin, Nazzatush Shimar, Halim-Lim, Sarina Abdul, Shin Yee, Chong, Weng Loen, Alan Wong, Poh Suan, Ooi, Ibrahim, Mohamad Faizal, Wan-Mohtar, Wan Abd Al Qadr Imad
Published 2022