The production of functional γ-aminobutyric acid Malaysian soy sauce koji and moromi using the trio of Aspergillus oryzae NSK, Bacillus cereus KBC, and the newly identified Tetragenococcus halophilus KBC in liquid-state fermentation

The production of functional γ-aminobutyric acid Malaysian soy sauce koji and moromi using the trio of Aspergillus oryzae NSK, Bacillus cereus KBC, and the newly identified Tetragenococcus halophilus KBC in liquid-state fermentation

Soy sauce fermentation was improved using the trio of A. oryzae (AO), B. cereus (BC), and the newly identified Tetragenococcus halophilus KBC (TH) in liquid-state fermentation. The effect of molasses (5%, 10%, and 20%) and type of wheat flour (organic-WFO and commercial-WFC) were tested on the koji-...

Full description

Bibliographic Details
Main Authors: Chong Shin Yee, Mohamad Nor Azzimi Sohedein, Ooi Poh Suan, Alan Wong Weng Loen, Muhamad Hafiz Abd Rahim, PhD, Sassi Soumaya, Zul Ilham, PhD, Wan Abd Al Qadr Imad Wan-Mohtar, PhD
Format: Article
Language:English
Published: Elsevier 2021-12-01
Series:Future Foods
Subjects:
GABA
Soy sauce
Tetragenococcus halophilus
Molasses
Wheat flour
Online Access:http://www.sciencedirect.com/science/article/pii/S2666833521000459

Internet

http://www.sciencedirect.com/science/article/pii/S2666833521000459

Similar Items