Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauce koji aspergillus oryzae NSK in submerged-liquid fermentation

• Main Authors: Wan-Mohtar, Wan Abd Al Qadr Imad, Ab Kadir, Safuan, Abdul Halim Lim, Sarina, Ilham, Zul, Azhari, Siti Hajar, Saari, Nazamid
• Format: Article
• Language: English
• Published: Korean Society of Food Science and Technology 2019
• Online Access: http://psasir.upm.edu.my/id/eprint/82728/1/Vital%20parameters%20for%20high%20gamma-aminobutyric%20acid%20.pdf; http://psasir.upm.edu.my/id/eprint/82728/; https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6859140/
• Institution: Universiti Putra Malaysia

In submerged-liquid fermentation, seven key parameters were assessed using one-factor-at-a-time to obtain the highest GABA yield using an industrial soy sauce koji Aspergillus oryzae strain NSK (AOSNSK). AOSNSK generated maximum GABA at 30 °C (194 mg/L) and initial pH 5 (231 mg/L), thus was able to...