Evaluation of a Malaysian soy sauce koji strain Aspergillus oryzae NSK for γ-aminobutyric acid (GABA) production using different native sugars

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Evaluation of a Malaysian soy sauce koji strain Aspergillus oryzae NSK for γ-aminobutyric acid (GABA) production using different native sugars

In this study, a selected γ-aminobutyric acid (GABA)-rich Malaysian strain Aspergillus oryzae NSK was collected from soy sauce koji. The strain was used to explore the effect of using renewable native sugar syrup, sugarcane, nipa, and molasses as fermentable substrates for developing a novel functio...

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Bibliographic Details
Main Authors:	Ahmad, Siti Hajar, Wan Mohtar, Wan Abd Al Qadr Imad, Ab Kadir, Mohd Safuan, Abd Rahim, Muhamad Hafiz, Saari, Nazamid
Format:	Article
Language:	English
Published:	Springer 2018
Online Access:	http://psasir.upm.edu.my/id/eprint/72629/ http://psasir.upm.edu.my/id/eprint/72629/1/Evaluation%20of%20a%20Malaysian%20soy%20sauce%20koji%20strain%20Aspergillus%20.pdf

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