Food Science and Biotechnology

, Volume 27, Issue 2, pp 479–488 | Cite as

Evaluation of a Malaysian soy sauce koji strain Aspergillus oryzae NSK for γ-aminobutyric acid (GABA) production using different native sugars

  • Siti Hajar-Azhari
  • Wan Abd Al Qadr Imad Wan-Mohtar
  • Safuan Ab Kadir
  • Muhamad Hafiz Abd Rahim
  • Nazamid Saari
Article
  • 75 Downloads

Abstract

In this study, a selected γ-aminobutyric acid (GABA)-rich Malaysian strain Aspergillus oryzae NSK was collected from soy sauce koji. The strain was used to explore the effect of using renewable native sugar syrup, sugarcane, nipa, and molasses as fermentable substrates for developing a novel functional GABA soy sauce. We evaluated the strain using the chosen native sugars for 7 days using shake flask fermentation at 30 °C. The results showed optimum GABA concentration was achieved using cane molasses as the fermentable substrate (354.08 mg/L), followed by sugarcane syrup (320.7 mg/L) and nipa syrup (232.07 mg/L). Cane molasses was subsequently utilized as a substrate to determine the most suitable concentration for A. oryzae NSK to enhance GABA production and was determined as 50% g/L of glucose standard cane molasses. Our findings indicate that cane molasses can be used as a GABA-rich ingredient to develop a new starter culture for A. oryzae NSK soy sauce production.

Keywords

Aspergillus oryzae GABA Cane molasses Koji fermentation Soy sauce 

List of symbols

P

GABA concentration (mg/L)

S

Substrate concentration (g/L)

S0

Initial substrate concentration (g/L)

t

Fermentation time (h−1)

X

Cell concentration (g/L)

Xm

Maximum cell concentration (g/L)

X0

Initial cell concentration (g/L)

Yp/s

Yield factor for product on cell (mg/g)

Yx/s

Yield factor for cell on substrate (g/g)

Ks

Monod growth saturation coefficient (g/L)

μm

Maximum specific growth rate (h)

Notes

Acknowledgements

We would like to extend our gratitude to the Ministry of Higher Education (MOHE) Malaysia for the financial support awarded to Prof Dr Nazamid Saari under the FRGS (Vot No: 5523380).

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  1. 1.Department of Food Science, Faculty of Food Science and TechnologyUniversiti Putra Malaysia (UPM)SerdangMalaysia
  2. 2.Biotechnology Program, Institute of Biological Sciences, Faculty of ScienceUniversity of MalayaKuala LumpurMalaysia

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