Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) production
In this study, four selected commercial strains of Aspergillus oryzae were collected from soy sauce koji. These A. oryzae strains designated as NSK, NSZ, NSJ and NST shared similar morphological characteristics with the reference strain (A. oryzae FRR 1675) which confirmed them as A. oryzae species....
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Springer-Verlag
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/54209/ http://psasir.upm.edu.my/id/eprint/54209/ http://psasir.upm.edu.my/id/eprint/54209/ http://psasir.upm.edu.my/id/eprint/54209/1/Evaluation%20of%20commercial%20soy%20sauce%20koji%20strains%20of%20Aspergillus%20oryzae%20.pdf |