Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauce koji aspergillus oryzae NSK in submerged-liquid fermentation
In submerged-liquid fermentation, seven key parameters were assessed using one-factor-at-a-time to obtain the highest GABA yield using an industrial soy sauce koji Aspergillus oryzae strain NSK (AOSNSK). AOSNSK generated maximum GABA at 30 °C (194 mg/L) and initial pH 5 (231 mg/L), thus was able to...
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| Format: | Article |
| Language: | English |
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Korean Society of Food Science and Technology
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/82728/ http://psasir.upm.edu.my/id/eprint/82728/1/Vital%20parameters%20for%20high%20gamma-aminobutyric%20acid%20.pdf |
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| author | Wan-Mohtar, Wan Abd Al Qadr Imad Ab Kadir, Safuan Abdul Halim Lim, Sarina Ilham, Zul Azhari, Siti Hajar Saari, Nazamid |
| author_facet | Wan-Mohtar, Wan Abd Al Qadr Imad Ab Kadir, Safuan Abdul Halim Lim, Sarina Ilham, Zul Azhari, Siti Hajar Saari, Nazamid |
| author_sort | Wan-Mohtar, Wan Abd Al Qadr Imad |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | In submerged-liquid fermentation, seven key parameters were assessed using one-factor-at-a-time to obtain the highest GABA yield using an industrial soy sauce koji Aspergillus oryzae strain NSK (AOSNSK). AOSNSK generated maximum GABA at 30 °C (194 mg/L) and initial pH 5 (231 mg/L), thus was able to utilize sucrose (327 mg/L of GABA) for carbon source. Sucrose at 100 g/L, improved GABA production at 646 mg/L. Single nitrogen sources failed to improve GABA production, however a combination of yeast extract (YE) and glutamic acid (GA) improved GABA at 646.78 mg/L. Carbon-to-nitrogen ratio (C8:N3) produced the highest cell (24.01 g/L) and GABA at a minimal time of 216 h. The key parameters of 30 °C, initial pH 5, 100 g/L of sucrose, combination YE and GA, and C8:N3 generated the highest GABA (3278.31 mg/L) in a koji fermentation. AOSNSK promisingly showed for the development of a new GABA-rich soy sauce. |
| first_indexed | 2025-11-15T12:27:46Z |
| format | Article |
| id | upm-82728 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T12:27:46Z |
| publishDate | 2019 |
| publisher | Korean Society of Food Science and Technology |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-827282021-12-03T02:56:10Z http://psasir.upm.edu.my/id/eprint/82728/ Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauce koji aspergillus oryzae NSK in submerged-liquid fermentation Wan-Mohtar, Wan Abd Al Qadr Imad Ab Kadir, Safuan Abdul Halim Lim, Sarina Ilham, Zul Azhari, Siti Hajar Saari, Nazamid In submerged-liquid fermentation, seven key parameters were assessed using one-factor-at-a-time to obtain the highest GABA yield using an industrial soy sauce koji Aspergillus oryzae strain NSK (AOSNSK). AOSNSK generated maximum GABA at 30 °C (194 mg/L) and initial pH 5 (231 mg/L), thus was able to utilize sucrose (327 mg/L of GABA) for carbon source. Sucrose at 100 g/L, improved GABA production at 646 mg/L. Single nitrogen sources failed to improve GABA production, however a combination of yeast extract (YE) and glutamic acid (GA) improved GABA at 646.78 mg/L. Carbon-to-nitrogen ratio (C8:N3) produced the highest cell (24.01 g/L) and GABA at a minimal time of 216 h. The key parameters of 30 °C, initial pH 5, 100 g/L of sucrose, combination YE and GA, and C8:N3 generated the highest GABA (3278.31 mg/L) in a koji fermentation. AOSNSK promisingly showed for the development of a new GABA-rich soy sauce. Korean Society of Food Science and Technology 2019-03-22 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/82728/1/Vital%20parameters%20for%20high%20gamma-aminobutyric%20acid%20.pdf Wan-Mohtar, Wan Abd Al Qadr Imad and Ab Kadir, Safuan and Abdul Halim Lim, Sarina and Ilham, Zul and Azhari, Siti Hajar and Saari, Nazamid (2019) Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauce koji aspergillus oryzae NSK in submerged-liquid fermentation. Food Science and Biotechnology, 28 (6). pp. 1747-1757. ISSN 1226-7708; ESSN: 2092-6456 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6859140/ 10.1007/s10068-019-00602-y |
| spellingShingle | Wan-Mohtar, Wan Abd Al Qadr Imad Ab Kadir, Safuan Abdul Halim Lim, Sarina Ilham, Zul Azhari, Siti Hajar Saari, Nazamid Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauce koji aspergillus oryzae NSK in submerged-liquid fermentation |
| title | Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauce koji aspergillus oryzae NSK in submerged-liquid fermentation |
| title_full | Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauce koji aspergillus oryzae NSK in submerged-liquid fermentation |
| title_fullStr | Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauce koji aspergillus oryzae NSK in submerged-liquid fermentation |
| title_full_unstemmed | Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauce koji aspergillus oryzae NSK in submerged-liquid fermentation |
| title_short | Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauce koji aspergillus oryzae NSK in submerged-liquid fermentation |
| title_sort | vital parameters for high gamma-aminobutyric acid (gaba) production by an industrial soy sauce koji aspergillus oryzae nsk in submerged-liquid fermentation |
| url | http://psasir.upm.edu.my/id/eprint/82728/ http://psasir.upm.edu.my/id/eprint/82728/ http://psasir.upm.edu.my/id/eprint/82728/ http://psasir.upm.edu.my/id/eprint/82728/1/Vital%20parameters%20for%20high%20gamma-aminobutyric%20acid%20.pdf |