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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Springer
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/72629/1/Evaluation%20of%20a%20Malaysian%20soy%20sauce%20koji%20strain%20Aspergillus%20.pdf |
| _version_ | 1825950118052888576 |
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| author | Ahmad, Siti Hajar Wan Mohtar, Wan Abd Al Qadr Imad Ab Kadir, Mohd Safuan Abd Rahim, Muhamad Hafiz Saari, Nazamid |
| author_facet | Ahmad, Siti Hajar Wan Mohtar, Wan Abd Al Qadr Imad Ab Kadir, Mohd Safuan Abd Rahim, Muhamad Hafiz Saari, Nazamid |
| author_sort | Ahmad, Siti Hajar |
| collection | UPM |
| description | 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 functional GABA soy sauce. We evaluated the strain using the chosen native sugars for 7 days using shake flask fermentation at 30 °C. The results showed optimum GABA concentration was achieved using cane molasses as the fermentable substrate (354.08 mg/L), followed by sugarcane syrup (320.7 mg/L) and nipa syrup (232.07 mg/L). Cane molasses was subsequently utilized as a substrate to determine the most suitable concentration for A. oryzae NSK to enhance GABA production and was determined as 50% g/L of glucose standard cane molasses. Our findings indicate that cane molasses can be used as a GABA-rich ingredient to develop a new starter culture for A. oryzae NSK soy sauce production. |
| first_indexed | 2024-03-06T10:09:43Z |
| format | Article |
| id | upm.eprints-72629 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T10:09:43Z |
| publishDate | 2018 |
| publisher | Springer |
| record_format | dspace |
| spelling | upm.eprints-726292020-11-16T09:32:41Z http://psasir.upm.edu.my/id/eprint/72629/ Evaluation of a Malaysian soy sauce koji strain Aspergillus oryzae NSK for γ-aminobutyric acid (GABA) production using different native sugars Ahmad, Siti Hajar Wan Mohtar, Wan Abd Al Qadr Imad Ab Kadir, Mohd Safuan Abd Rahim, Muhamad Hafiz Saari, Nazamid 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 functional GABA soy sauce. We evaluated the strain using the chosen native sugars for 7 days using shake flask fermentation at 30 °C. The results showed optimum GABA concentration was achieved using cane molasses as the fermentable substrate (354.08 mg/L), followed by sugarcane syrup (320.7 mg/L) and nipa syrup (232.07 mg/L). Cane molasses was subsequently utilized as a substrate to determine the most suitable concentration for A. oryzae NSK to enhance GABA production and was determined as 50% g/L of glucose standard cane molasses. Our findings indicate that cane molasses can be used as a GABA-rich ingredient to develop a new starter culture for A. oryzae NSK soy sauce production. Springer 2018 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/72629/1/Evaluation%20of%20a%20Malaysian%20soy%20sauce%20koji%20strain%20Aspergillus%20.pdf Ahmad, Siti Hajar and Wan Mohtar, Wan Abd Al Qadr Imad and Ab Kadir, Mohd Safuan and Abd Rahim, Muhamad Hafiz and Saari, Nazamid (2018) Evaluation of a Malaysian soy sauce koji strain Aspergillus oryzae NSK for γ-aminobutyric acid (GABA) production using different native sugars. Food Science and Biotechnology, 27 (2). 479 - 488. ISSN 1226-7708; ESSN: 2092-6456 https://link.springer.com/article/10.1007/s10068-017-0289-6 10.1007/s10068-017-0289-6 |
| spellingShingle | Ahmad, Siti Hajar Wan Mohtar, Wan Abd Al Qadr Imad Ab Kadir, Mohd Safuan Abd Rahim, Muhamad Hafiz Saari, Nazamid Evaluation of a Malaysian soy sauce koji strain Aspergillus oryzae NSK for γ-aminobutyric acid (GABA) production using different native sugars |
| title | Evaluation of a Malaysian soy sauce koji strain Aspergillus oryzae NSK for γ-aminobutyric acid (GABA) production using different native sugars |
| title_full | Evaluation of a Malaysian soy sauce koji strain Aspergillus oryzae NSK for γ-aminobutyric acid (GABA) production using different native sugars |
| title_fullStr | Evaluation of a Malaysian soy sauce koji strain Aspergillus oryzae NSK for γ-aminobutyric acid (GABA) production using different native sugars |
| title_full_unstemmed | Evaluation of a Malaysian soy sauce koji strain Aspergillus oryzae NSK for γ-aminobutyric acid (GABA) production using different native sugars |
| title_short | Evaluation of a Malaysian soy sauce koji strain Aspergillus oryzae NSK for γ-aminobutyric acid (GABA) production using different native sugars |
| title_sort | evaluation of a malaysian soy sauce koji strain aspergillus oryzae nsk for γ aminobutyric acid gaba production using different native sugars |
| url | http://psasir.upm.edu.my/id/eprint/72629/1/Evaluation%20of%20a%20Malaysian%20soy%20sauce%20koji%20strain%20Aspergillus%20.pdf |
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