Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauce koji Aspergillus oryzae NSK in submerged-liquid fermentation

29Citations
Citations of this article
44Readers
Mendeley users who have this article in their library.
Get full text

Abstract

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.

References Powered by Scopus

Genome sequencing and analysis of Aspergillus oryzae

1082Citations
N/AReaders
Get full text

Blood-pressure-lowering effect of a novel fermented milk containing γ-aminobutyric acid (GABA) in mild hypertensives

497Citations
N/AReaders
Get full text

Synthesis of γ-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses

408Citations
N/AReaders
Get full text

Cited by Powered by Scopus

Recent progress and advances in soy sauce production technologies: A review

48Citations
N/AReaders
Get full text

Optimization of γ-aminobutyric acid (GABA) production by Lactobacillus spp. from agro-food waste

26Citations
N/AReaders
Get full text

Isolation, identification, and optimization of γ-aminobutyric acid (GABA)-producing Bacillus cereus Strain KBC from a commercial soy Sauce moromi in submerged-liquid fermentation

24Citations
N/AReaders
Get full text

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Cite

CITATION STYLE

APA

Wan-Mohtar, W. A. A. Q. I., Ab Kadir, S., Halim-Lim, S. A., Ilham, Z., Hajar-Azhari, S., & Saari, N. (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), 1747–1757. https://doi.org/10.1007/s10068-019-00602-y

Readers' Seniority

Tooltip

PhD / Post grad / Masters / Doc 15

68%

Lecturer / Post doc 5

23%

Researcher 2

9%

Readers' Discipline

Tooltip

Agricultural and Biological Sciences 11

50%

Biochemistry, Genetics and Molecular Bi... 8

36%

Engineering 2

9%

Chemistry 1

5%

Article Metrics

Tooltip
Social Media
Shares, Likes & Comments: 68

Save time finding and organizing research with Mendeley

Sign up for free