Affiliations 

  • 1 Hue University of Agriculture and Forestry, Hue Universit, Hue , Vietnam
  • 2 Faculty of Agriculture and Forestry, Dalat University , Dalat, Vietnam
  • 3 Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia , Selangor Darul Ehsan, Malaysia
  • 4 School of Energy and Chemical Engineering, Xiamen University Malaysia, Jalan Sunsuria, Bandar Sunsuria , Sepang, Selangor, Malaysia
  • 5 Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University , Ghent, Belgium
  • 6 Civil and Environmental Engineering Department, Universiti Teknologi PETRONAS , Seri Iskandar, Perak Darul Ridzuan, Malaysia
  • 7 Institute of Biotechnology, Hue University, Hue , Vietnam
  • 8 Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla , Pue, México
Bioengineered, 2021 12;12(1):54-62.
PMID: 33350336 DOI: 10.1080/21655979.2020.1857626

Abstract

This study was aimed to identify and optimize the culture conditions for gamma-aminobutyric acid (GABA) production by a lactic acid bacterium strain isolated from mam nem, a fermented fish sauce. Among the six isolates obtained from mam nem, the MN12 had the most potent GABA-producing capability. The strain was then identified to be Pedioccocus pentosaceus by employing MALDI-TOF-MS and phenylalanyl-tRNA synthase sequencing methods. The initial cell density of 5.106 CFU/mL, monosodium glutamate concentration of 60 mM, initial pH of 7, temperature of 45°C and cultivation time of 72 h were found to be the optimal culture conditions for highest production of GABA, reaching 27.9 ± 0.42 mM, by this strain. The cultivation conditions for GABA production by P. pentosaceus MN12 have been successfully optimized, providing a foundation for the development of fermented foods enriched with GABA.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.