↓ Skip to main content

Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) production

Overview of attention for article published in Journal of Industrial Microbiology & Biotechnology, October 2016
Altmetric Badge

About this Attention Score

  • Average Attention Score compared to outputs of the same age
  • Average Attention Score compared to outputs of the same age and source

Mentioned by

twitter
2 X users

Citations

dimensions_citation
34 Dimensions

Readers on

mendeley
66 Mendeley
You are seeing a free-to-access but limited selection of the activity Altmetric has collected about this research output. Click here to find out more.
Title
Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) production
Published in
Journal of Industrial Microbiology & Biotechnology, October 2016
DOI 10.1007/s10295-016-1828-5
Pubmed ID
Authors

Safuan Ab Kadir, Wan Abd Al Qadr Imad Wan-Mohtar, Rosfarizan Mohammad, Sarina Abdul Halim Lim, Abdulkarim Sabo Mohammed, Nazamid Saari

Abstract

In this study, four selected commercial strains of Aspergillus oryzae were collected from soy sauce koji. These A. oryzae strains designated as NSK, NSZ, NSJ and NST shared similar morphological characteristics with the reference strain (A. oryzae FRR 1675) which confirmed them as A. oryzae species. They were further evaluated for their ability to produce γ-aminobutyric acid (GABA) by cultivating the spore suspension in a broth medium containing 0.4 % (w/v) of glutamic acid as a substrate for GABA production. The results showed that these strains were capable of producing GABA; however, the concentrations differed significantly (P < 0.05) among themselves. Based on the A. oryzae strains, highest GABA concentration was obtained from NSK (194 mg/L) followed by NSZ (63 mg/L), NSJ (51.53 mg/L) and NST (31.66 mg/L). Therefore, A. oryzae NSK was characterized and the sequence was found to be similar to A. oryzae and A. flavus with 99 % similarity. The evolutionary distance (K nuc) between sequences of identical fungal species was calculated and a phylogenetic tree prepared from the K nuc data showed that the isolate belonged to the A. oryzae species. This finding may allow the development of GABA-rich ingredients using A. oryzae NSK as a starter culture for soy sauce production.

X Demographics

X Demographics

The data shown below were collected from the profiles of 2 X users who shared this research output. Click here to find out more about how the information was compiled.
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 66 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 66 100%

Demographic breakdown

Readers by professional status Count As %
Student > Master 12 18%
Student > Bachelor 8 12%
Lecturer 4 6%
Researcher 4 6%
Student > Doctoral Student 3 5%
Other 12 18%
Unknown 23 35%
Readers by discipline Count As %
Agricultural and Biological Sciences 22 33%
Biochemistry, Genetics and Molecular Biology 8 12%
Engineering 3 5%
Nursing and Health Professions 2 3%
Unspecified 1 2%
Other 4 6%
Unknown 26 39%
Attention Score in Context

Attention Score in Context

This research output has an Altmetric Attention Score of 2. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 02 November 2016.
All research outputs
#16,721,717
of 25,374,647 outputs
Outputs from Journal of Industrial Microbiology & Biotechnology
#1,270
of 1,612 outputs
Outputs of similar age
#207,199
of 332,576 outputs
Outputs of similar age from Journal of Industrial Microbiology & Biotechnology
#16
of 30 outputs
Altmetric has tracked 25,374,647 research outputs across all sources so far. This one is in the 32nd percentile – i.e., 32% of other outputs scored the same or lower than it.
So far Altmetric has tracked 1,612 research outputs from this source. They receive a mean Attention Score of 4.4. This one is in the 19th percentile – i.e., 19% of its peers scored the same or lower than it.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 332,576 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 35th percentile – i.e., 35% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 30 others from the same source and published within six weeks on either side of this one. This one is in the 40th percentile – i.e., 40% of its contemporaries scored the same or lower than it.