{"refrec":{"BRefID":355934,"RR":"<b>Thuy, D.T.B.; Nguyen, A.T.; Khoo, K.S.; Chew, K.W.; Cnockaert, M.; Vandamme, P.; Ho, Y.-C.; Huy, N.D.; Cocoletzi, H.H.; Show, P.L.</b> (2020). Optimization of culture conditions for gamma-aminobutyric acid production by newly identified <i>Pediococcus pentosaceus</i> MN12 isolated from ‘mam nem’, a fermented fish sauce. <i>Bioengineered 12(1)</i>: 54-62. <a href=\"https://dx.doi.org/10.1080/21655979.2020.1857626\" target=\"_blank\">https://dx.doi.org/10.1080/21655979.2020.1857626</a>","BEntID":353648,"PublicFlag":1,"CheckedFlag":0,"wosflag":1,"vabbflag":0,"RefStringPartII":". <i>Bioengineered 12(1)</i>: 54-62. <a href=\"https://dx.doi.org/10.1080/21655979.2020.1857626\" target=\"_blank\">https://dx.doi.org/10.1080/21655979.2020.1857626</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Thuy, D.T.B.; Nguyen, A.T.; Khoo, K.S.; Chew, K.W.; Cnockaert, M.; Vandamme, P.; Ho, Y.-C.; Huy, N.D.; Cocoletzi, H.H.; Show, P.L.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Thuy, D.T.B. <i>et al.</i>","Englishabstract":"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 <i>mam nem</i>, a fermented fish sauce. Among the six isolates obtained from <i>mam nem</i>, the MN12 had the most potent GABA-producing capability. The strain was then identified to be <i>Pedioccocus pentosaceus</i> by employing MALDI-TOF-MS and phenylalanyl-tRNA synthase sequencing methods. The initial cell density of 5.10<sup>6</sup> CFU/mL, monosodium glutamate concentration of 60&nbsp;mM, initial pH of 7, temperature of 45°C and cultivation time of 72&nbsp;h were found to be the optimal culture conditions for highest production of GABA, reaching 27.9&nbsp;±&nbsp;0.42&nbsp;mM, by this strain. The cultivation conditions for GABA production by <i>P. pentosaceus</i> MN12 have been successfully optimized, providing a foundation for the development of fermented foods enriched with GABA.","AbstractOtherLang":null,"BibLvlCode":"AS","StandardTitle":"Optimization of culture conditions for gamma-aminobutyric acid production by newly identified <i>Pediococcus pentosaceus</i> MN12 isolated from ‘mam nem’, a fermented fish sauce","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2024-12-10 01:33:17.368041","timezone_type":1,"timezone":"+01:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":"GABA; optimization; Pediococcus pentosaceus; fermented fish sauce","OtherDescriptors":null,"Notes":null,"AnaPub":2020,"MonPub":null,"DateUpdate":"2022-10-03","DateCreate":"2022-10-03","SecASFANote":null,"ConfID":null,"PeerRev":1,"VlizCoreFlag":1,"WoScode":"WOS:000600731200001","VABBcode":null,"OpenAcc":1,"DOI":"10.1080/21655979.2020.1857626"},"refs":null,"anarec":{"AnaID":355934,"PubliDate":2020,"Pagination":"54-62","XtraPublOfAnaID":null,"ISBN":null,"Volume":"12","Issue":"1","BRefMon":null,"BRefMonRR":null,"BRefXtra":null,"BRefXtraRR":null,"SerBRefID":264475,"SerRR":"Bioengineered. 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