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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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Main Authors: Wan-Mohtar, Wan Abd Al Qadr Imad, Ab Kadir, Safuan, Lim, Sarina Abdul Halim, Ilham, Zul, Hajar-Azhari, Siti, Saari, Nazamid
Format: Article
Published: Springer 2019
Subjects:
Q Science (General)
QH Natural history
Online Access:http://eprints.um.edu.my/19903/
https://doi.org/10.1007/s10068-019-00602-y
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spelling my.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 https://doi.org/10.1007/s10068-019-00602-y doi:10.1007/s10068-019-00602-y
institution Universiti Malaya
building UM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaya
content_source UM Research Repository
url_provider http://eprints.um.edu.my/
topic Q Science (General)
QH Natural history
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
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.
format Article
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
title 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_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_sort vital parameters for high gamma-aminobutyric acid (gaba) production by an industrial soy sauce koji aspergillus oryzae nsk in submerged-liquid fermentation
publisher Springer
publishDate 2019
url http://eprints.um.edu.my/19903/
https://doi.org/10.1007/s10068-019-00602-y
_version_ 1651867369844244480
score 13.211869

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