Optimisation of fermentation conditions for the production of gamma-aminobutyric acid (GABA)-rich soy sauce

Optimisation of fermentation conditions for the production of gamma-aminobutyric acid (GABA)-rich soy sauce

This study addresses the challenge of enhancing gamma-aminobutyric acid (GABA) content in soy sauce through optimized fermentation condition. Using a multiple starter culture, consisting of Aspergillus oryzae strain NSK, Bacillus cereus strain KBC and Tetragenococcus halophilus strain KBC, the incub...

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Bibliographic Details
Main Authors: Shin Yee, Chong, Ilham, Zul, Cheng, Acga, Abd Rahim, Muhamad Hafiz, Azhari, SitiHajar, Yuswan, Mohd Hafis, Mohd Zaini, Nurul Aqilah, Reale, Anna, Di Renzo, Tiziana, Wan-Mohtar, Wan Abd Al Qadr Imad
Format: Article
Language:English
Published: Elsevier 2024
Online Access:http://psasir.upm.edu.my/id/eprint/113452/
http://psasir.upm.edu.my/id/eprint/113452/1/113452.pdf

Internet

http://psasir.upm.edu.my/id/eprint/113452/
http://psasir.upm.edu.my/id/eprint/113452/1/113452.pdf

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