Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauce
Aspergillus oryzae
GABA-enriched foods
Gamma-aminobutyric acid (GABA)
Glutamic acid
Soy sauce koji
Journal
Food science and biotechnology
ISSN: 2092-6456
Titre abrégé: Food Sci Biotechnol
Pays: Korea (South)
ID NLM: 9816587
Informations de publication
Date de publication:
Dec 2019
Dec 2019
Historique:
received:
12
09
2018
revised:
04
03
2019
accepted:
11
03
2019
entrez:
7
12
2019
pubmed:
7
12
2019
medline:
7
12
2019
Statut:
epublish
Résumé
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
Identifiants
pubmed: 31807347
doi: 10.1007/s10068-019-00602-y
pii: 602
pmc: PMC6859140
doi:
Types de publication
Journal Article
Langues
eng
Pagination
1747-1757Informations de copyright
© The Korean Society of Food Science and Technology 2019.
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