Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) production

by Ab Kadir, Safuan, Wan Mohtar, Wan Abd Al Qadr Imad, Mohammad, Rosfarizan, Abdul Halim Lim, Sarina, Mohammed, Abdulkarim Sabo, Saari, Nazamid
Published 2016

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

by Wan-Mohtar, Wan Abd Al Qadr Imad, Ab Kadir, Safuan, Abdul Halim Lim, Sarina, Ilham, Zul, Azhari, Siti Hajar, Saari, Nazamid
Published 2019