Optimization of culture conditions for gamma-aminobutyric acid production by newly identified Pediococcus pentosaceus MN12 isolated from 'mam nem', a fermented fish sauce. Issue 1 (1st January 2021)

• Record Type: Journal Article
• Authors: Thuy, Do Thi Bich; Nguyen, AnTien; Khoo, Kuan Shiong; Chew, Kit Wayne; Cnockaert, Margo; Vandamme, Peter; Ho, Yeek-Chia; Huy, Nguyen Duc; Cocoletzi, Heriberto Hernández; Show, Pau Loke
• Is Part Of: Bioengineered. Volume 12:Issue 1(2021)
• Page Start: 54
• Page End: 62
• Publication Date: 2021-01-01
• Subjects: GABA -- optimization -- Pedioccocus pentosaceus -- fermented fish sauce; Biomedical engineering -- Periodicals; Biotechnology -- Periodicals; Microbiology -- Periodicals; 660.6
• DOI: 10.1080/21655979.2020.1857626
• Languages: English
• ISSNs: 2165-5987

Abstract

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 5.10 6 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. Graphical Abstract: