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

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

Effort to Mitigate Volatile Fatty Acid Inhibition by Using Mixed Inoculum and Compost for the Degradation of Food Waste and the Production of Biogas

Food waste is a rich organic matter that can potentially be converted into biogas as a source of renewable energy. The limitation in energy production lies in the presence of volatile fatty acid (VFA) during the anaerobic digestion of food waste due to the high degradation rate. The accumulation of VFA leads to a decrease in pH that exceeds the optimal pH range of 6.8–7.6 for methanogens, thus inhibiting methanogenesis and affecting biogas production. In the present study, a symbiotic culture of bacteria and yeast (SCOBY) and kombucha mixed inoculum and compost was applied as an alternative treatment method to alleviate inhibition. The digestion efficiency was evaluated on pH, total alkalinity (TA), total volatile fatty acid (TVFA), total solid (TS), and volatile solid (VS) throughout the digestion period of 80 days to analyse the stability of the system. The results revealed that SCOBY and kombucha mixed inoculum caused system instability, inducing inhibition at TVFA of 12,874.1 mg/L, while the pH dropped to 5.23. The inhibition in the digestion system with only the SCOBY inoculum occurred at TVFA of 11,908.3 mg/L, and the pH dropped to 5.67. The biogas and methane yield quantified from the mixed inoculum is 8.792E−4 L/L d, comparatively lower than the ethanol pre-fermentation treatment method. These findings indicate that the addition of compost improved the pH, VS, and TVFA