Isolation, Identification, and Optimization of γ-Aminobutyric Acid (GABA)-Producing <i>Bacillus cereus</i> Strain KBC from a Commercial Soy Sauce <i>moromi</i> in Submerged-Liquid Fermentation

Isolation, Identification, and Optimization of γ-Aminobutyric Acid (GABA)-Producing <i>Bacillus cereus</i> Strain KBC from a Commercial Soy Sauce <i>moromi</i> in Submerged-Liquid Fermentation

A new high γ-aminobutyric acid (GABA) producing strain of <i>Bacillus cereus</i> was successfully isolated from soy sauce <i>moromi</i>. This <i>B. cereus</i> strain named KBC shared similar morphological characteristics (Gram-positive, rod-shaped) with the refere...

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Bibliographic Details
Main Authors: Wan Abd Al Qadr Imad Wan-Mohtar, Mohamad Nor Azzimi Sohedein, Mohamad Faizal Ibrahim, Safuan Ab Kadir, Ooi Poh Suan, Alan Wong Weng Loen, Soumaya Sassi, Zul Ilham
Format: Article
Language:English
Published: MDPI AG 2020-05-01
Series:Processes
Subjects:
GABA
fermented food
functional food
non-protein amino acid
soy sauce fermentation
Online Access:https://www.mdpi.com/2227-9717/8/6/652

Internet

https://www.mdpi.com/2227-9717/8/6/652

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