Evaluation of a Malaysian soy sauce koji strain Aspergillus oryzae NSK for gamma-aminobutyric acid (GABA) production using different native sugars
2018
Siti Hajar-Azhari, Universiti Putra Malaysia (UPM), Selangor, Malaysia | Wan Abd Al Qadr Imad Wan-Mohtar, University of Malaya, Kuala Lumpur, Malaysia | Safuan Ab Kadir, Universiti Putra Malaysia (UPM), Selangor, Malaysia | Muhamad Hafiz Abd Rahim, Universiti Putra Malaysia (UPM), Selangor, Malaysia | Nazamid Saari, Universiti Putra Malaysia (UPM), Selangor, Malaysia
In this study, a selected c-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.
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