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Sassi, Soumaya and Ilham, Zul and Jamaludin, Nazzatush Shimar and Halim-Lim, Sarina Abdul and Shin Yee, Chong and Weng Loen, Alan Wong and Poh Suan, Ooi and Ibrahim, Mohamad Faizal and Wan-Mohtar, Wan Abd Al Qadr Imad (2022) Critical optimized conditions for gamma-aminobutyric acid (GABA)-Producing tetragenococcus halophilus strain KBC from a commercial soy sauce moromi in batch fermentation. Fermentation-Basel, 8 (8). ISSN 2311-5637, DOI https://doi.org/10.3390/fermentation8080409.
Sassi, Soumaya and Wan-Mohtar, Wan Abd Al Qadr Imad and Jamaludin, Nazzatush Shimar and Ilham, Zul (2021) Recent progress and advances in soy sauce production technologies: A review. Journal of Food processing and Preservation, 45 (10). ISSN 0145-8892, DOI https://doi.org/10.1111/jfpp.15799.
Wan-Mohtar, Wan Abd Al Qadr Imad and Sohedein, Mohamad Nor Azzimi and Ibrahim, Mohamad Faizal and Ab Kadir, Safuan and Ooi, Poh Suan and Wong, Alan Weng Loen and Sassi, Soumaya and Ilham, Zul (2020) Isolation, identification, and optimization of γ-aminobutyric acid (GABA)-producing Bacillus cereus Strain KBC from a commercial soy Sauce moromi in submerged-liquid fermentation. Processes, 8 (6). p. 652. ISSN 2227-9717, DOI https://doi.org/10.3390/pr8060652.
