http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Hajar-Azhari, Siti,Wan-Mohtar, Wan Abd Al Qadr Imad,Kadir, Safuan Ab,Rahim, Muhamad Hafiz Abd,Saari, Nazamid 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.2
In this study, a selected c-aminobutyric acid (GABA)-rich Malaysian strain Aspergillus oryzae NSK was collected from soy sauce koji. The strain was used to explore the effect of using renewable native sugar syrup, sugarcane, nipa, and molasses as fermentable substrates for developing a novel functional GABA soy sauce. We evaluated the strain using the chosen native sugars for 7 days using shake flask fermentation at $30^{\circ}C$. The results showed optimum GABA concentration was achieved using cane molasses as the fermentable substrate (354.08 mg/L), followed by sugarcane syrup (320.7 mg/L) and nipa syrup (232.07 mg/L). Cane molasses was subsequently utilized as a substrate to determine the most suitable concentration for A. oryzae NSK to enhance GABA production and was determined as 50% g/L of glucose standard cane molasses. Our findings indicate that cane molasses can be used as a GABA-rich ingredient to develop a new starter culture for A. oryzae NSK soy sauce production.
Bioactive Peptides and Its Alternative Processes: A Review
Norfahana Abd-Talib,Emmy Liza Anak Yaji,Nur Suraya Abd Wahab,Nadia Razali,Kelly Yong Tau Len,Jumardi Roslan,Nazamid Saari,Khairul Faizal Pa’ee 한국생물공학회 2022 Biotechnology and Bioprocess Engineering Vol.27 No.3
Bioactive peptides are molecules of paramount importance with significant health benefits. These bioactive peptides extracted from various food sources demonstrated significant bioactivity and potency, including angiotensinconverting enzyme inhibitors, antioxidants, opioids, and antimicrobials. However, various challenges hindered the industrial-scale production of peptides, such as the sensory performance of peptides due to bitterness, low peptides bioavailability and yield, minimal human tests, unconfirmed molecular mechanisms, and the sustainability of the resources for mass production. The emerging alternative processes such as high hydrostatic pressure, microwave, ultrasound, sub- and supercritical fluids are selectively beneficial, albeit time-consuming and expensive. The diversity of the properties of bioactive peptides complicates the design of the appropriate purification steps, particularly for novel peptides. The integrative process by coupling the production and purification of bioactive peptides to a single integrative system can be a way forward for bioactive peptides production with high purity, potency, and cost-effectiveness. Thus, the review provides a comprehensive insight into the current status, trends, and challenges of bioactive peptide production through conventional and emerging processes. Meanwhile, the potential technological leap through integrative processes is also featured as the sustainability of the process must be assured.
Siti Hajar-Azhari,Wan Abd Al Qadr Imad Wan-Mohtar,Safuan Ab Kadir,Muhamad Hafiz Abd Rahim,Nazamid Saari 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.2
In this study, a selected c-aminobutyric acid (GABA)-rich Malaysian strain Aspergillus oryzae NSK was collected from soy sauce koji. The strain was used to explore the effect of using renewable native sugar syrup, sugarcane, nipa, and molasses as fermentable substrates for developing a novel functional GABA soy sauce. We evaluated the strain using the chosen native sugars for 7 days using shake flask fermentation at 30 C. The results showed optimum GABA concentration was achieved using cane molasses as the fermentable substrate (354.08 mg/L), followed by sugarcane syrup (320.7 mg/L) and nipa syrup (232.07 mg/L). Cane molasses was subsequently utilized as a substrate to determine the most suitable concentration for A. oryzae NSK to enhance GABA production and was determined as 50% g/L of glucose standard cane molasses. Our findings indicate that cane molasses can be used as a GABA-rich ingredient to develop a new starter culture for A. oryzae NSK soy sauce production.
Wan Abd Al Qadr Imad Wan-Mohtar,Safuan Ab Kadir,Sarina Abdul Halim Lim,Zul Ilham,Siti Hajar-Azhari,Nazamid Saari 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.6
In submerged-liquid fermentation, seven keyparameters were assessed using one-factor-at-a-time toobtain the highest GABA yield using an industrial soysauce 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 utilizesucrose (327 mg/L of GABA) for carbon source. Sucrose at100 g/L, improved GABA production at 646 mg/L. Singlenitrogen sources failed to improve GABA production,however a combination of yeast extract (YE) and glutamicacid (GA) improved GABA at 646.78 mg/L. Carbon-tonitrogenratio (C8:N3) produced the highest cell (24.01 g/L) and GABA at a minimal time of 216 h. The keyparameters of 30 C, initial pH 5, 100 g/L of sucrose,combination YE and GA, and C8:N3 generated the highestGABA (3278.31 mg/L) in a koji fermentation. AOSNSKpromisingly showed for the development of a new GABArichsoy sauce.