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Page 1
The morphology of Ganoderma lucidum mycelium in a repeated-batch fermentation for exopolysaccharide production.
Biotechnol Rep (Amst). 2016 May 17;11:2-11. doi: 10.1016/j.btre.2016.05.005. eCollection 2016 Sep.
Biotechnol Rep (Amst). 2016.
PMID: 28352534
Free PMC article.
Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauce koji Aspergillus oryzae NSK in submerged-liquid fermentation.
Wan-Mohtar WAAQI, Ab Kadir S, Halim-Lim SA, Ilham Z, Hajar-Azhari S, Saari N.
Wan-Mohtar WAAQI, et al. Among authors: ab kadir s.
Food Sci Biotechnol. 2019 Mar 22;28(6):1747-1757. doi: 10.1007/s10068-019-00602-y. eCollection 2019 Dec.
Food Sci Biotechnol. 2019.
PMID: 31807347
Free PMC article.
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Evaluation of a Malaysian soy sauce koji strain Aspergillus oryzae NSK for γ-aminobutyric acid (GABA) production using different native sugars.
Hajar-Azhari S, Wan-Mohtar WAAQI, Ab Kadir S, Rahim MHA, Saari N.
Hajar-Azhari S, et al. Among authors: ab kadir s.
Food Sci Biotechnol. 2018 Jan 5;27(2):479-488. doi: 10.1007/s10068-017-0289-6. eCollection 2018 Apr.
Food Sci Biotechnol. 2018.
PMID: 30263772
Free PMC article.
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Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) production.
Ab Kadir S, Wan-Mohtar WA, Mohammad R, Abdul Halim Lim S, Sabo Mohammed A, Saari N.
Ab Kadir S, et al.
J Ind Microbiol Biotechnol. 2016 Oct;43(10):1387-95. doi: 10.1007/s10295-016-1828-5. Epub 2016 Aug 19.
J Ind Microbiol Biotechnol. 2016.
PMID: 27541157
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