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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-mor...

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Bibliographic Details
Main Authors: Shin Yee, C., Sohedein, M.N.A., Poh Suan, O., Weng Loen, A.W., Abd Rahim, M.H., Soumaya, S., Ilham, Z., Wan-Mohtar, W.A.A.Q.I.
Format: Article
Published: Elsevier B.V. 2021
Subjects:
S Agriculture (General)
Online Access:http://eprints.um.edu.my/35928/
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85111754006&doi=10.1016%2fj.fufo.2021.100055&partnerID=40&md5=0d839b951bae98055ef7b846000ad275
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http://eprints.um.edu.my/35928/
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85111754006&doi=10.1016%2fj.fufo.2021.100055&partnerID=40&md5=0d839b951bae98055ef7b846000ad275

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