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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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Published: |
Elsevier B.V.
2021
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| Subjects: | |
| 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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