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Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauce koji Aspergillus oryzae NSK in submerged-liquid fermentation

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Abstract

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 koji Aspergillus oryzae strain NSK (AOSNSK). AOSNSK generated maximum GABA at 30 °C (194 mg/L) and initial pH 5 (231 mg/L), thus was able to utilize sucrose (327 mg/L of GABA) for carbon source. Sucrose at 100 g/L, improved GABA production at 646 mg/L. Single nitrogen sources failed to improve GABA production, however a combination of yeast extract (YE) and glutamic acid (GA) improved GABA at 646.78 mg/L. Carbon-to-nitrogen ratio (C8:N3) produced the highest cell (24.01 g/L) and GABA at a minimal time of 216 h. The key parameters of 30 °C, initial pH 5, 100 g/L of sucrose, combination YE and GA, and C8:N3 generated the highest GABA (3278.31 mg/L) in a koji fermentation. AOSNSK promisingly showed for the development of a new GABA-rich soy sauce.

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Abbreviations

P max :

Maximum GABA concentration (mg/L)

t :

Fermentation time (h−1)

X :

Maximum cell concentration (g/L)

X m :

Maximum cell concentration (g/L)

Y p/s :

Yield factor for product on cell (mg/g)

μ m :

Maximum specific growth rate (h−1)

P :

Overall productivity (mg/L/h)

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Acknowledgements

Highest gratitude to the Ministry of Education (MOE) Malaysia for the funding given to Dr Wan-Mohtar under the FRGS (FPP066-2018A) and Research University (RU) UM Geran (RU003I-2017).

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Authors and Affiliations

  1. Functional Omics and Bioprocess Development Laboratory, Biotechnology Program, Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603, Kuala Lumpur, Malaysia

    Wan Abd Al Qadr Imad Wan-Mohtar

  2. Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia

    Safuan Ab Kadir, Siti Hajar-Azhari & Nazamid Saari

  3. Biomass Energy Laboratory, Environmental Science and Management Program, Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603, Kuala Lumpur, Malaysia

    Zul Ilham

  4. Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia

    Sarina Abdul Halim-Lim

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  1. Wan Abd Al Qadr Imad Wan-Mohtar
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  2. Safuan Ab Kadir
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  3. Sarina Abdul Halim-Lim
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  5. Siti Hajar-Azhari
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Correspondence to Wan Abd Al Qadr Imad Wan-Mohtar.

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Wan-Mohtar, W.A.A.Q.I., Ab Kadir, S., Halim-Lim, S. et al. Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauce koji Aspergillus oryzae NSK in submerged-liquid fermentation. Food Sci Biotechnol 28, 1747–1757 (2019). https://doi.org/10.1007/s10068-019-00602-y

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