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....

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Main Authors:	Ab Kadir, Safuan, Wan Mohtar, Wan Abd Al Qadr Imad, Mohammad, Rosfarizan, Abdul Halim Lim, Sarina, Mohammed, Abdulkarim Sabo, Saari, Nazamid
Format:	Article
Language:	English
Published:	Springer-Verlag 2016
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

id	upm-54209
recordtype	eprints
spelling	upm-542092018-03-06T07:59:11Z http://psasir.upm.edu.my/id/eprint/54209/ Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) production Ab Kadir, Safuan Wan Mohtar, Wan Abd Al Qadr Imad Mohammad, Rosfarizan Abdul Halim Lim, Sarina Mohammed, Abdulkarim Sabo Saari, Nazamid 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. They were further evaluated for their ability to produce γ-aminobutyric acid (GABA) by cultivating the spore suspension in a broth medium containing 0.4 % (w/v) of glutamic acid as a substrate for GABA production. The results showed that these strains were capable of producing GABA; however, the concentrations differed significantly (P < 0.05) among themselves. Based on the A. oryzae strains, highest GABA concentration was obtained from NSK (194 mg/L) followed by NSZ (63 mg/L), NSJ (51.53 mg/L) and NST (31.66 mg/L). Therefore, A. oryzae NSK was characterized and the sequence was found to be similar to A. oryzae and A. flavus with 99 % similarity. The evolutionary distance (K nuc) between sequences of identical fungal species was calculated and a phylogenetic tree prepared from the K nuc data showed that the isolate belonged to the A. oryzae species. This finding may allow the development of GABA-rich ingredients using A. oryzae NSK as a starter culture for soy sauce production. Springer-Verlag 2016-10 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/54209/1/Evaluation%20of%20commercial%20soy%20sauce%20koji%20strains%20of%20Aspergillus%20oryzae%20.pdf Ab Kadir, Safuan and Wan Mohtar, Wan Abd Al Qadr Imad and Mohammad, Rosfarizan and Abdul Halim Lim, Sarina and Mohammed, Abdulkarim Sabo and Saari, Nazamid (2016) Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) production. Journal of Industrial Microbiology and Biotechnology, 43 (10). pp. 1387-1395. ISSN 1367-5435; ESSN: 1476-5535 https://link.springer.com/article/10.1007%2Fs10295-016-1828-5 10.1007/s10295-016-1828-5
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Putra Malaysia
building	UPM Institutional Repository
collection	Online Access
language	English
description	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. They were further evaluated for their ability to produce γ-aminobutyric acid (GABA) by cultivating the spore suspension in a broth medium containing 0.4 % (w/v) of glutamic acid as a substrate for GABA production. The results showed that these strains were capable of producing GABA; however, the concentrations differed significantly (P < 0.05) among themselves. Based on the A. oryzae strains, highest GABA concentration was obtained from NSK (194 mg/L) followed by NSZ (63 mg/L), NSJ (51.53 mg/L) and NST (31.66 mg/L). Therefore, A. oryzae NSK was characterized and the sequence was found to be similar to A. oryzae and A. flavus with 99 % similarity. The evolutionary distance (K nuc) between sequences of identical fungal species was calculated and a phylogenetic tree prepared from the K nuc data showed that the isolate belonged to the A. oryzae species. This finding may allow the development of GABA-rich ingredients using A. oryzae NSK as a starter culture for soy sauce production.
format	Article
author	Ab Kadir, Safuan Wan Mohtar, Wan Abd Al Qadr Imad Mohammad, Rosfarizan Abdul Halim Lim, Sarina Mohammed, Abdulkarim Sabo Saari, Nazamid
spellingShingle	Ab Kadir, Safuan Wan Mohtar, Wan Abd Al Qadr Imad Mohammad, Rosfarizan Abdul Halim Lim, Sarina Mohammed, Abdulkarim Sabo Saari, Nazamid Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) production
author_facet	Ab Kadir, Safuan Wan Mohtar, Wan Abd Al Qadr Imad Mohammad, Rosfarizan Abdul Halim Lim, Sarina Mohammed, Abdulkarim Sabo Saari, Nazamid
author_sort	Ab Kadir, Safuan
title	Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) production
title_short	Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) production
title_full	Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) production
title_fullStr	Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) production
title_full_unstemmed	Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) production
title_sort	evaluation of commercial soy sauce koji strains of aspergillus oryzae for γ-aminobutyric acid (gaba) production
publisher	Springer-Verlag
publishDate	2016
url	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
first_indexed	2018-09-07T18:27:26Z
last_indexed	2018-09-07T18:27:26Z
_version_	1610974333709058048

Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) production

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