دورية أكاديمية
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Optimisation of fermentation conditions for the production of gamma-aminobutyric acid (GABA)-rich soy sauce.

التفاصيل البيبلوغرافية
العنوان: Optimisation of fermentation conditions for the production of gamma-aminobutyric acid (GABA)-rich soy sauce.
المؤلفون: Shin Yee C; Functional Omics and Bioprocess Development Laboratory, Institute of Biological Sciences, Faculty of Science, Universiti Malaya, 50603, Kuala Lumpur, Malaysia.; Environmental Science and Management Program, Institute of Biological Sciences, Faculty of Science, Universiti Malaya, 50603, Kuala Lumpur, Malaysia., Ilham Z; Environmental Science and Management Program, Institute of Biological Sciences, Faculty of Science, Universiti Malaya, 50603, Kuala Lumpur, Malaysia., Cheng A; Functional Omics and Bioprocess Development Laboratory, Institute of Biological Sciences, Faculty of Science, Universiti Malaya, 50603, Kuala Lumpur, Malaysia., Abd Rahim MH; Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, 43400, Selangor, Malaysia., Hajar-Azhari S; Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, 43400, Selangor, Malaysia., Yuswan MH; Halal Products Research Institute, Universiti Putra Malaysia 43400 UPM Serdang, Malaysia., Mohd Zaini NA; Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia., Reale A; Institute of Food Sciences, National Research Council, Via Roma 64, 83100, Avellino, Italy., Di Renzo T; Institute of Food Sciences, National Research Council, Via Roma 64, 83100, Avellino, Italy., Wan-Mohtar WAAQI; Functional Omics and Bioprocess Development Laboratory, Institute of Biological Sciences, Faculty of Science, Universiti Malaya, 50603, Kuala Lumpur, Malaysia.
المصدر: Heliyon [Heliyon] 2024 Jun 18; Vol. 10 (13), pp. e33147. Date of Electronic Publication: 2024 Jun 18 (Print Publication: 2024).
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: Elsevier Ltd Country of Publication: England NLM ID: 101672560 Publication Model: eCollection Cited Medium: Print ISSN: 2405-8440 (Print) Linking ISSN: 24058440 NLM ISO Abbreviation: Heliyon Subsets: PubMed not MEDLINE
أسماء مطبوعة: Original Publication: London : Elsevier Ltd, [2015]-
مستخلص: This study addresses the challenge of enhancing gamma-aminobutyric acid (GABA) content in soy sauce through optimized fermentation condition. Using a multiple starter culture, consisting of Aspergillus oryzae strain NSK, Bacillus cereus strain KBC and Tetragenococcus halophilus strain KBC, the incubation conditions including the percentage of bacterial inoculum (10, 15 and 20 %), pH (3, 5 and 7) and agitation speed (100, 150 and 200 rpm) were optimized through Response Surface Methodology (RSM). Under the optimal conditions (20 % inoculum, pH 7 and stirring at 100 rpm), the multiple starter culture generated 128.69 mg/L of GABA after 7 days and produced 239.08 mg/L of GABA after 4 weeks of fermentation, which is 36 % higher than under non-optimized conditions (153.48 mg/L). Furthermore, sensory analysis revealed high consumer acceptance of the fermented soy sauce than the control (soy sauce without any treatment and additional bacteria) and commercial soy sauce. Consumers indicated that the starter culture offered an improved umami taste and reduced bitter, sour and salty flavours compared to the commercial product. Under optimal fermentation conditions determined by RSM statistical analysis, the multiple starter culture is able to produce high levels of GABA and is more likely to be accepted by consumers. The findings of this research have the potential to impact the food sector by offering a functional soy sauce with added health benefits and also being well-received by consumers.
Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.
(© 2024 The Authors.)
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فهرسة مساهمة: Keywords: Aspergillus oryzae; Bacillus cereus; Response surface methodology (RSM); Sensory evaluation; Tetragenococcus halophilus
تواريخ الأحداث: Date Created: 20240723 Latest Revision: 20240724
رمز التحديث: 20240725
مُعرف محوري في PubMed: PMC11261068
DOI: 10.1016/j.heliyon.2024.e33147
PMID: 39040394
قاعدة البيانات: MEDLINE
الوصف
تدمد:2405-8440
DOI:10.1016/j.heliyon.2024.e33147