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

机译：γ-氨基丁酸（GABA）的分离，鉴定和优化 - 来自浸出液发酵的商用酱油Moromi的杆菌菌株KBC

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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;
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1. Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for gamma-aminobutyric acid (GABA) production [J] . Ab Kadir Safuan, Wan-Mohtar Wan Abd Al Qadr Imad, Mohammad Rosfarizan, Journal of industrial microbiology & biotechnology . 2016,第10期

机译：评价米曲霉的商业酱油酒曲菌株生产γ-氨基丁酸（GABA）
2. Optimizing the initial moromi fermentation conditions to improve the quality of soy sauce [J] . Hoang Nguyen Xuan, Ferng Sophia, Ting Ching-Hua, LWT-Food Science & Technology . 2016,第Null期

机译：优化初始moromi发酵条件以提高酱油的质量
3. Isolation of a novel poly-gamma-glutamic acid-producing Bacillus licheniformis A14 strain and optimization of fermentation conditions for high-level production [J] . Ali Anees Ahmed Mahaboob, Momin Bilal, Ghogare Pramod Preparative biochemistry & biotechnology: An international journal for rapid communication . 2020,第1a5期

机译：分离新型多γ-谷氨酸的芽孢杆菌芽孢杆菌A14菌株和优化发酵条件的高级别
4. Isolation and Identification of a Bacillus amyloliquefaciens Strain Against Grape Downy Mildew and Optimization for Its Liquid Fermentation Medium [C] . Jiping Guo, Guang Ma, Huixia Zhu, International conference on applied biotechnology . 2015

机译：一株抗葡萄霜霉的解淀粉芽孢杆菌菌株的分离鉴定及其液体发酵培养基的优化
5. Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauce koji Aspergillus oryzae NSK in submerged-liquid fermentation [O] . Wan Abd Al Qadr Imad Wan-Mohtar, Safuan Ab Kadir, Sarina Abdul Halim-Lim, 2019

机译：工业酱油曲曲米曲霉NSK在液体发酵中生产高γ-氨基丁酸（GABA）的关键参数
6. Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauce koji Aspergillus oryzae NSK in submerged-liquid fermentation [O] . Wan Abd Al Qadr Imad Wan-Mohtar, Safuan Ab Kadir, Sarina Abdul Halim-Lim, 2019

机译：高γ-氨基丁酸（GABA）生产的生命参数由工业酱油Koji Aspergillus Oryzae NSK在浸没液体发酵中产生

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

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