The production of functional γ-aminobutyric acid Malaysian soy sauce koji and moromi using the trio of Aspergillus oryzae NSK, Bacillus cereus KBC, and the newly identified Tetragenococcus halophilus KBC in liquid-state fermentation
Titel:
The production of functional γ-aminobutyric acid Malaysian soy sauce koji and moromi using the trio of Aspergillus oryzae NSK, Bacillus cereus KBC, and the newly identified Tetragenococcus halophilus KBC in liquid-state fermentation
Auteur:
Shin Yee, Chong Sohedein, Mohamad Nor Azzimi Poh Suan, Ooi Weng Loen, Alan Wong Abd Rahim, Muhamad Hafiz Soumaya, Sassi Ilham, Zul Wan-Mohtar, Wan Abd Al Qadr Imad