Safuan Ab Kadir

The morphology of Ganoderma lucidum mycelium in a repeated-batch fermentation for exopolysaccharide production

N. Saari, W. Wan‐Mohtar, Safuan Ab Kadir, 2016, Biotechnology reports.

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

N. Saari, W. Wan‐Mohtar, S. Abdul Halim Lim, 2016, Journal of Industrial Microbiology & Biotechnology.

Isolation, Identification, and Optimization of γ-Aminobutyric Acid (GABA)-Producing Bacillus cereus Strain KBC from a Commercial Soy Sauce moromi in Submerged-Liquid Fermentation

Z. Ilham, M. F. Ibrahim, W. Wan‐Mohtar, 2020, Processes.

Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauce koji Aspergillus oryzae NSK in submerged-liquid fermentation

N. Saari, Z. Ilham, W. Wan‐Mohtar, 2019, Food Science and Biotechnology.

Evaluation of a Malaysian soy sauce koji strain Aspergillus oryzae NSK for γ-aminobutyric acid (GABA) production using different native sugars

N. Saari, W. Wan‐Mohtar, Safuan Ab Kadir, 2018, Food Science and Biotechnology.