04 Jun

Gaba soy sauce

Posted By: John Doe Times Read: 287 Comments: 0

The KBC soy sauce projects were published in high-impact research publications and can be

referred as below:

1. Ab Kadir, S., Wan-Mohtar, W. A. A. Q. I., Mohammad, R., Lim, S. A. H., Mohammed, A. S., & Saari,

N. (2016). Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric

acid (GABA) production. Journal of industrial microbiology & biotechnology, 43(10), 1387-1395.

2. Hajar-Azhari, S., Wan-Mohtar, W. A. A. Q. I., Ab Kadir, S., Rahim, M. H. A., & Saari, N. (2018).

Evaluation of a Malaysian soy sauce koji strain Aspergillus oryzae NSK for γ-aminobutyric acid

(GABA) production using different native sugars. Food science and biotechnology, 27(2), 479-488.

3. Wan-Mohtar, W. A. A. Q. I.*, Ab Kadir, S., Halim-Lim, S. A., Ilham, Z., Hajar-Azhari, S., & Saari, N.

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, 1-

11.