| Autor: |
Chong Shin Yee, Mohamad Nor Azzimi Sohedein, Ooi Poh Suan, Alan Wong Weng Loen, Muhamad Hafiz Abd Rahim, PhD, Sassi Soumaya, Zul Ilham, PhD, Wan Abd Al Qadr Imad Wan-Mohtar, PhD |
| Jazyk: |
angličtina |
| Rok vydání: |
2021 |
| Předmět: |
|
| Zdroj: |
Future Foods, Vol 4, Iss , Pp 100055- (2021) |
| Druh dokumentu: |
article |
| ISSN: |
2666-8335 |
| DOI: |
10.1016/j.fufo.2021.100055 |
| Popis: |
Soy sauce fermentation was improved using the trio of A. oryzae (AO), B. cereus (BC), and the newly identified Tetragenococcus halophilus KBC (TH) in liquid-state fermentation. The effect of molasses (5%, 10%, and 20%) and type of wheat flour (organic-WFO and commercial-WFC) were tested on the koji-moromi formulation for efficient ɣ-aminobutyric acid (GABA) production. The koji-WFO produced higher GABA (1290 mg/L) compared to koji-WFC (13 mg/L). In the initial moromi mixture, 2 × 10−4 mL of BC inoculum containing 5–20% of molasses was added and replaced the same amount with TH in the second trial. Subsequently, the moromi was mixed with 1 × 10−4 mL of BC and TH, which shortened the 60-day moromi process to 30 days. Meanwhile, BC-moromi cultured in 20% molasses generated significantly lower GABA (118 mg/L) production compared to other percentages, however the concentration boosted for TH-moromi in 20% molasses (159 mg/L). The combination of BC-TH percentages (5%–20%) gave significantly lower GABA (83–137 mg/L) than the singular 20% TH treatment. The results promote the use of TH in producing high-GABA soy sauce. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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