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...

Full description

Saved in:
Bibliographic Details
Published in:Journal of industrial microbiology & biotechnology 2016-10, Vol.43 (10), p.1387-1395
Main Authors: Ab Kadir, Safuan, Wan-Mohtar, Wan Abd Al Qadr Imad, Mohammad, Rosfarizan, Abdul Halim Lim, Sarina, Sabo Mohammed, Abdulkarim, Saari, Nazamid
Format: Article
Language:English
Subjects:
Aspergillus flavus
Aspergillus oryzae
Aspergillus oryzae - classification
Aspergillus oryzae - metabolism
Biochemistry
Bioinformatics
Biomedical and Life Sciences
Biotechnology
Fermentation
gamma-Aminobutyric Acid - biosynthesis
Genetic Engineering
Glutamic Acid - metabolism
Inorganic Chemistry
Life Sciences
Microbiology
Natural Products - Original Paper
Phylogeny
Soy Foods
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary: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  
ISSN:1367-5435
1476-5535
DOI:10.1007/s10295-016-1828-5