Critical optimized conditions for gamma-aminobutyric acid (GABA)-Producing tetragenococcus halophilus strain KBC from a commercial soy sauce moromi in batch fermentation

• Main Authors: Sassi, Soumaya, Ilham, Zul, Jamaludin, Nazzatush Shimar, Halim-Lim, Sarina Abdul, Shin Yee, Chong, Weng Loen, Alan Wong, Poh Suan, Ooi, Ibrahim, Mohamad Faizal, Wan-Mohtar, Wan Abd Al Qadr Imad
• Format: Article
• Published: MDPI 2022
• Subjects: TX Home economics
• Online Access: http://eprints.um.edu.my/41398/

Gamma-aminobutyric acid (GABA) has several health-promoting qualities, leading to a growing demand for natural GABA production via microbial fermentation. The GABA-producing abilities of the new Tetragenococcus halophilus (THSK) isolated from a commercial soy sauce moromi were proven in this investi...