Optimization of culture conditions for gamma-aminobutyric acid production by newly identified Pediococcus pentosaceus MN12 isolated from �mam nem�, a fermented fish sauce
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. Th...
| Main Authors: | Thuy, D.T.B., Nguyen, A., Khoo, K.S., Chew, K.W., Cnockaert, M., Vandamme, P., Ho, Y.-C., Huy, N.D., Cocoletzi, H.H., Show, P.L. |
|---|---|
| Format: | Article |
| Institution: | Universiti Teknologi Petronas |
| Record Id / ISBN-0: | utp-eprints.32394 / |
| Published: |
Bellwether Publishing, Ltd.
2021
|
| Online Access: |
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85097933074&doi=10.1080%2f21655979.2020.1857626&partnerID=40&md5=726ebca0f6f70d042b30f98f1e98d48c http://eprints.utp.edu.my/32394/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| id |
utp-eprints.32394 |
|---|---|
| recordtype |
eprints |
| spelling |
utp-eprints.323942022-03-29T02:02:39Z 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. Khoo, K.S. Chew, K.W. Cnockaert, M. Vandamme, P. Ho, Y.-C. Huy, N.D. Cocoletzi, H.H. Show, P.L. 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. © 2020 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group. Bellwether Publishing, Ltd. 2021 Article NonPeerReviewed https://www.scopus.com/inward/record.uri?eid=2-s2.0-85097933074&doi=10.1080%2f21655979.2020.1857626&partnerID=40&md5=726ebca0f6f70d042b30f98f1e98d48c Thuy, D.T.B. and Nguyen, A. and Khoo, K.S. and Chew, K.W. and Cnockaert, M. and Vandamme, P. and Ho, Y.-C. and Huy, N.D. and Cocoletzi, H.H. and Show, P.L. (2021) 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). pp. 54-62. http://eprints.utp.edu.my/32394/ |
| institution |
Universiti Teknologi Petronas |
| collection |
UTP Institutional Repository |
| description |
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. © 2020 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group. |
| format |
Article |
| author |
Thuy, D.T.B. Nguyen, A. Khoo, K.S. Chew, K.W. Cnockaert, M. Vandamme, P. Ho, Y.-C. Huy, N.D. Cocoletzi, H.H. Show, P.L. |
| spellingShingle |
Thuy, D.T.B. Nguyen, A. Khoo, K.S. Chew, K.W. Cnockaert, M. Vandamme, P. Ho, Y.-C. Huy, N.D. Cocoletzi, H.H. Show, P.L. Optimization of culture conditions for gamma-aminobutyric acid production by newly identified Pediococcus pentosaceus MN12 isolated from �mam nem�, a fermented fish sauce |
| author_sort |
Thuy, D.T.B. |
| title |
Optimization of culture conditions for gamma-aminobutyric acid production by newly identified Pediococcus pentosaceus MN12 isolated from �mam nem�, a fermented fish sauce |
| title_short |
Optimization of culture conditions for gamma-aminobutyric acid production by newly identified Pediococcus pentosaceus MN12 isolated from �mam nem�, a fermented fish sauce |
| title_full |
Optimization of culture conditions for gamma-aminobutyric acid production by newly identified Pediococcus pentosaceus MN12 isolated from �mam nem�, a fermented fish sauce |
| title_fullStr |
Optimization of culture conditions for gamma-aminobutyric acid production by newly identified Pediococcus pentosaceus MN12 isolated from �mam nem�, a fermented fish sauce |
| title_full_unstemmed |
Optimization of culture conditions for gamma-aminobutyric acid production by newly identified Pediococcus pentosaceus MN12 isolated from �mam nem�, a fermented fish sauce |
| title_sort |
optimization of culture conditions for gamma-aminobutyric acid production by newly identified pediococcus pentosaceus mn12 isolated from �mam nem�, a fermented fish sauce |
| publisher |
Bellwether Publishing, Ltd. |
| publishDate |
2021 |
| url |
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85097933074&doi=10.1080%2f21655979.2020.1857626&partnerID=40&md5=726ebca0f6f70d042b30f98f1e98d48c http://eprints.utp.edu.my/32394/ |
| _version_ |
1741197727666012160 |
| score |
11.62408 |