Abstract
In submerged-liquid fermentation, seven key parameters were assessed using one-factor-at-a-time to obtain the highest GABA yield using an industrial soy sauce koji Aspergillus oryzae strain NSK (AOSNSK). AOSNSK generated maximum GABA at 30 °C (194 mg/L) and initial pH 5 (231 mg/L), thus was able to utilize sucrose (327 mg/L of GABA) for carbon source. Sucrose at 100 g/L, improved GABA production at 646 mg/L. Single nitrogen sources failed to improve GABA production, however a combination of yeast extract (YE) and glutamic acid (GA) improved GABA at 646.78 mg/L. Carbon-to-nitrogen ratio (C8:N3) produced the highest cell (24.01 g/L) and GABA at a minimal time of 216 h. The key parameters of 30 °C, initial pH 5, 100 g/L of sucrose, combination YE and GA, and C8:N3 generated the highest GABA (3278.31 mg/L) in a koji fermentation. AOSNSK promisingly showed for the development of a new GABA-rich soy sauce.
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Abbreviations
- P max :
-
Maximum GABA concentration (mg/L)
- t :
-
Fermentation time (h−1)
- X :
-
Maximum cell concentration (g/L)
- X m :
-
Maximum cell concentration (g/L)
- Y p/s :
-
Yield factor for product on cell (mg/g)
- μ m :
-
Maximum specific growth rate (h−1)
- P :
-
Overall productivity (mg/L/h)
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Acknowledgements
Highest gratitude to the Ministry of Education (MOE) Malaysia for the funding given to Dr Wan-Mohtar under the FRGS (FPP066-2018A) and Research University (RU) UM Geran (RU003I-2017).
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Wan-Mohtar, W.A.A.Q.I., Ab Kadir, S., Halim-Lim, S. et al. Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauce koji Aspergillus oryzae NSK in submerged-liquid fermentation. Food Sci Biotechnol 28, 1747–1757 (2019). https://doi.org/10.1007/s10068-019-00602-y
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DOI: https://doi.org/10.1007/s10068-019-00602-y