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  1. 1
    Microbial consortia and up-to-date technologies in global soy sauce production: a review

    Microbial consortia and up-to-date technologies in global soy sauce production: a review by Chong, Shin Yee, Ilham, Zul, Samsudin, Nik Iskandar Putra, Soumaya, Sassi, Wan-Mohtar, Wan Abd Al Qadr Imad

    Published 2023
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    Article
  2. 2
    Critical Optimized Conditions for Gamma-Aminobutyric Acid (GABA)-Producing <i>Tetragenococcus Halophilus</i> Strain KBC from a Commercial Soy Sauce <i>Moromi</i> in Batch Fermentation

    Critical Optimized Conditions for Gamma-Aminobutyric Acid (GABA)-Producing <i>Tetragenococcus Halophilus</i> Strain KBC from a Commercial Soy Sauce <i>Moromi</i> in Batch Fermentat... by Soumaya Sassi, Zul Ilham, Nazzatush Shimar Jamaludin, Sarina Abdul Halim-Lim, Chong Shin Yee, Alan Wong Weng Loen, Ooi Poh Suan, Mohamad Faizal Ibrahim, Wan Abd Al Qadr Imad Wan-Mohtar

    Published 2022-08-01
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