Critical optimized conditions for gamma-aminobutyric acid (gaba)-producing tetragenococcus halophilus strain kbc from a commercial soy sauce moromi in batch fermentation

HIGHLIGHTS

• who: Soumaya Sassi and colleagues from the Faculty of Science, University Malaya, Kuala Lumpur, Malaysia have published the article: Critical Optimized Conditions for Gamma-Aminobutyric Acid (GABA)-Producing Tetragenococcus Halophilus Strain KBC from a Commercial Soy Sauce Moromi in Batch Fermentation, in the Journal: Fermentation 2022, 8, x FOR PEER REVIEW of 19/07/2022
• what: The aim of this investigation was to see if the newly discovered LAB Tetragenococcus halophilus strain KBC (THSK), which was isolated from soy sauce moromi, has any GABA-like properties .
• how: Data showed that a pH of . . .
  

   

  

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