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

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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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Bibliographic Details
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
Subjects:	Aspergillus oryzae; Glutamic acid; γ-Aminobutyric acid; Fermentation; Soy sauce
Online Access:	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

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