@article{scholars15958,
       publisher = {Bellwether Publishing, Ltd.},
         journal = {Bioengineered},
           pages = {54--62},
            year = {2021},
           title = {Optimization of culture conditions for gamma-aminobutyric acid production by newly identified Pediococcus pentosaceus MN12 isolated from {\^a}??mam nem{\^a}??, a fermented fish sauce},
            note = {cited By 11},
          volume = {12},
          number = {1},
             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{\^A} mM, initial pH of 7, temperature of 45{\^A}oC and cultivation time of 72{\^A} h were found to be the optimal culture conditions for highest production of GABA, reaching 27.9{\^A} {\^A}{$\pm$}{\^A} 0.42{\^A} 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. {\^A}{\copyright} 2020 The Author(s). Published by Informa UK Limited, trading as Taylor \& Francis Group.},
             url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-85097933074&doi=10.1080\%2f21655979.2020.1857626&partnerID=40&md5=726ebca0f6f70d042b30f98f1e98d48c},
        keywords = {4 aminobutyric acid; catalase; glutamate sodium; glutamic acid; phenylalanine transfer RNA ligase; succinate semialdehyde dehydrogenase; transfer RNA; 4 aminobutyric acid, Article; bacterial growth; bacterial strain; bacterium culture; bacterium identification; bacterium isolation; biodegradation; biomass conversion; bioremediation; biotransformation; cell density; colony forming unit; controlled study; environmental stress; fermented product; fish; food industry; high performance liquid chromatography; lactic acid bacterium; matrix assisted laser desorption ionization time of flight mass spectrometry; nonhuman; particle size; Pediococcus pentosaceus; pH; pH measurement; process optimization; sequence analysis; spectrophotometry; temperature; time of flight mass spectrometry; cell culture technique; culture medium; fish product; metabolism; microbiology; Pediococcus pentosaceus, Cell Culture Techniques; Culture Media; Fermented Foods and Beverages; Fish Products; gamma-Aminobutyric Acid; Pediococcus pentosaceus; Sodium Glutamate},
          author = {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.},
            issn = {21655979}
}