| one publication added to basket [355934] | Optimization of culture conditions for gamma-aminobutyric acid production by newly identified Pediococcus pentosaceus MN12 isolated from ‘mam nem’, a fermented fish sauce
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. (2020). Optimization of culture conditions for gamma-aminobutyric acid production by newly identified Pediococcus pentosaceus MN12 isolated from ‘mam nem’, a fermented fish sauce. Bioengineered 12(1): 54-62. https://dx.doi.org/10.1080/21655979.2020.1857626 In: Bioengineered. TAYLOR & FRANCIS INC: Philadelphia. ISSN 2165-5979; e-ISSN 2165-5987, more |   |
| Keywords | Prokaryotes > Microorganisms > Bacteria > Firmicutes > Streptococcaceae > Pediococcus > Pediococcus pentosaceus
Marine/Coastal | | Author keywords | GABA; optimization; Pediococcus pentosaceus; fermented fish sauce |
| Authors | | Top | - Thuy, D.T.B.
- Nguyen, A.T.
- Khoo, K.S.
- Chew, K.W.
| - Cnockaert, M., more
- Vandamme, P., more
- Ho, Y.-C.
| - Huy, N.D.
- Cocoletzi, H.H.
- Show, P.L.
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| 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. |
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