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

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

Published:2019-03-22 Issue:6 Volume:28 Page:1747-1757
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Wan-Mohtar Wan Abd Al Qadr Imad^ORCID,Ab Kadir Safuan,Halim-Lim Sarina Abdul,Ilham Zul,Hajar-Azhari Siti,Saari Nazamid

Funder

Institut Pengurusan dan Pemantauan Penyelidikan, Universiti Malaya

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-019-00602-y.pdf

Reference35 articles.

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2. Abdeshahian P, Samat N, Hamid AA, Yusoff WMW. Utilization of palm kernel cake for production of β-mannanase by Aspergillus niger FTCC 5003 in solid substrate fermentation using an aerated column bioreactor. J. Ind. Microbiol. Biotechnol. 37: 103–109 (2010).

3. Abe K, Gomi K, Hasegawa F, Machida M. Impact of Aspergillus oryzae genomics on industrial production of metabolites. Mycopathologia 162: 143–153 (2006).

4. Abuzinadah RA, Read DJ. Amino-Acids as nitrogen-sources for ectomycorrhizal fungi: Utilization of individual Amino-Acids. T. Brit. Mycol. Soc. 91: 473–479 (1988).

5. Aoki H, Uda I, Tagami K, Furuya Y, Endo Y, Fujimoto K. The production of a new tempeh-like fermented soybean containing a high level of gamma-aminobutyric acid by anaerobic incubation with Rhizopus. Biosci. Biotechnol. Biochem. 67: 1018–1023 (2003).

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