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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2019
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| author | Wan-Mohtar, Wan Abd Al Qadr Imad Ab Kadir, Safuan Lim, Sarina Abdul Halim Ilham, Zul Hajar-Azhari, Siti Saari, Nazamid |
| author_facet | Wan-Mohtar, Wan Abd Al Qadr Imad Ab Kadir, Safuan Lim, Sarina Abdul Halim Ilham, Zul Hajar-Azhari, Siti Saari, Nazamid |
| author_sort | Wan-Mohtar, Wan Abd Al Qadr Imad |
| collection | UM |
| 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. © 2019, The Korean Society of Food Science and Technology. |
| first_indexed | 2024-03-06T05:49:38Z |
| format | Article |
| id | um.eprints-19903 |
| institution | Universiti Malaya |
| last_indexed | 2024-03-06T05:49:38Z |
| publishDate | 2019 |
| publisher | Springer |
| record_format | dspace |
| spelling | um.eprints-199032019-12-02T06:26:32Z http://eprints.um.edu.my/19903/ 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 Lim, Sarina Abdul Halim Ilham, Zul Hajar-Azhari, Siti Saari, Nazamid Q Science (General) QH Natural history 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. © 2019, The Korean Society of Food Science and Technology. Springer 2019 Article PeerReviewed Wan-Mohtar, Wan Abd Al Qadr Imad and Ab Kadir, Safuan and Lim, Sarina Abdul Halim and Ilham, Zul and Hajar-Azhari, Siti 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, DOI https://doi.org/10.1007/s10068-019-00602-y <https://doi.org/10.1007/s10068-019-00602-y>. https://doi.org/10.1007/s10068-019-00602-y doi:10.1007/s10068-019-00602-y |
| spellingShingle | Q Science (General) QH Natural history Wan-Mohtar, Wan Abd Al Qadr Imad Ab Kadir, Safuan Lim, Sarina Abdul Halim Ilham, Zul Hajar-Azhari, Siti 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 |
| topic | Q Science (General) QH Natural history |
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