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

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

In this study, four selected commercial strains of Aspergillus oryzae were collected from soy sauce koji. These A. oryzae strains designated as NSK, NSZ, NSJ and NST shared similar morphological characteristics with the reference strain (A. oryzae FRR 1675) which confirmed them as A. oryzae species....

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Asıl Yazarlar:	Ab Kadir, Safuan, Wan Mohtar, Wan Abd Al Qadr Imad, Mohammad, Rosfarizan, Abdul Halim Lim, Sarina, Mohammed, Abdulkarim Sabo, Saari, Nazamid
Materyal Türü:	Makale
Dil:	English
Baskı/Yayın Bilgisi:	Springer-Verlag 2016
Konular:	Aspergillus oryzae; Glutamic acid; γ-Aminobutyric acid; Fermentation; Soy sauce
Online Erişim:	http://psasir.upm.edu.my/id/eprint/54209/1/Evaluation%20of%20commercial%20soy%20sauce%20koji%20strains%20of%20Aspergillus%20oryzae%20.pdf
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id	oai:psasir.upm.edu.my:54209
record_format	eprints
spelling	oai:psasir.upm.edu.my:54209 http://psasir.upm.edu.my/id/eprint/54209/ Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) production Ab Kadir, Safuan Wan Mohtar, Wan Abd Al Qadr Imad Mohammad, Rosfarizan Abdul Halim Lim, Sarina Mohammed, Abdulkarim Sabo Saari, Nazamid In this study, four selected commercial strains of Aspergillus oryzae were collected from soy sauce koji. These A. oryzae strains designated as NSK, NSZ, NSJ and NST shared similar morphological characteristics with the reference strain (A. oryzae FRR 1675) which confirmed them as A. oryzae species. They were further evaluated for their ability to produce γ-aminobutyric acid (GABA) by cultivating the spore suspension in a broth medium containing 0.4 % (w/v) of glutamic acid as a substrate for GABA production. The results showed that these strains were capable of producing GABA; however, the concentrations differed significantly (P < 0.05) among themselves. Based on the A. oryzae strains, highest GABA concentration was obtained from NSK (194 mg/L) followed by NSZ (63 mg/L), NSJ (51.53 mg/L) and NST (31.66 mg/L). Therefore, A. oryzae NSK was characterized and the sequence was found to be similar to A. oryzae and A. flavus with 99 % similarity. The evolutionary distance (K nuc) between sequences of identical fungal species was calculated and a phylogenetic tree prepared from the K nuc data showed that the isolate belonged to the A. oryzae species. This finding may allow the development of GABA-rich ingredients using A. oryzae NSK as a starter culture for soy sauce production. Springer-Verlag 2016-10 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/54209/1/Evaluation%20of%20commercial%20soy%20sauce%20koji%20strains%20of%20Aspergillus%20oryzae%20.pdf Ab Kadir, Safuan and Wan Mohtar, Wan Abd Al Qadr Imad and Mohammad, Rosfarizan and Abdul Halim Lim, Sarina and Mohammed, Abdulkarim Sabo and Saari, Nazamid (2016) Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) production. Journal of Industrial Microbiology and Biotechnology, 43 (10). pp. 1387-1395. ISSN 1367-5435; ESSN: 1476-5535 https://link.springer.com/article/10.1007%2Fs10295-016-1828-5 Aspergillus oryzae; Glutamic acid; γ-Aminobutyric acid; Fermentation; Soy sauce 10.1007/s10295-016-1828-5
institution	UPM IR
collection	UPM IR
language	English
topic	Aspergillus oryzae; Glutamic acid; γ-Aminobutyric acid; Fermentation; Soy sauce
spellingShingle	Aspergillus oryzae; Glutamic acid; γ-Aminobutyric acid; Fermentation; Soy sauce Ab Kadir, Safuan Wan Mohtar, Wan Abd Al Qadr Imad Mohammad, Rosfarizan Abdul Halim Lim, Sarina Mohammed, Abdulkarim Sabo Saari, Nazamid Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) production
description	In this study, four selected commercial strains of Aspergillus oryzae were collected from soy sauce koji. These A. oryzae strains designated as NSK, NSZ, NSJ and NST shared similar morphological characteristics with the reference strain (A. oryzae FRR 1675) which confirmed them as A. oryzae species. They were further evaluated for their ability to produce γ-aminobutyric acid (GABA) by cultivating the spore suspension in a broth medium containing 0.4 % (w/v) of glutamic acid as a substrate for GABA production. The results showed that these strains were capable of producing GABA; however, the concentrations differed significantly (P < 0.05) among themselves. Based on the A. oryzae strains, highest GABA concentration was obtained from NSK (194 mg/L) followed by NSZ (63 mg/L), NSJ (51.53 mg/L) and NST (31.66 mg/L). Therefore, A. oryzae NSK was characterized and the sequence was found to be similar to A. oryzae and A. flavus with 99 % similarity. The evolutionary distance (K nuc) between sequences of identical fungal species was calculated and a phylogenetic tree prepared from the K nuc data showed that the isolate belonged to the A. oryzae species. This finding may allow the development of GABA-rich ingredients using A. oryzae NSK as a starter culture for soy sauce production.
format	Article
author	Ab Kadir, Safuan Wan Mohtar, Wan Abd Al Qadr Imad Mohammad, Rosfarizan Abdul Halim Lim, Sarina Mohammed, Abdulkarim Sabo Saari, Nazamid
author_facet	Ab Kadir, Safuan Wan Mohtar, Wan Abd Al Qadr Imad Mohammad, Rosfarizan Abdul Halim Lim, Sarina Mohammed, Abdulkarim Sabo Saari, Nazamid
author_sort	Ab Kadir, Safuan
title	Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) production
title_short	Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) production
title_full	Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) production
title_fullStr	Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) production
title_full_unstemmed	Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) production
title_sort	evaluation of commercial soy sauce koji strains of aspergillus oryzae for γ-aminobutyric acid (gaba) production
publisher	Springer-Verlag
publishDate	2016
url	http://psasir.upm.edu.my/id/eprint/54209/1/Evaluation%20of%20commercial%20soy%20sauce%20koji%20strains%20of%20Aspergillus%20oryzae%20.pdf
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score	13.4562235

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

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