TY  - JOUR
UR  - https://www.scopus.com/inward/record.uri?eid=2-s2.0-85097933074&doi=10.1080%2f21655979.2020.1857626&partnerID=40&md5=726ebca0f6f70d042b30f98f1e98d48c
JF  - Bioengineered
A1  - Thuy, D.T.B.
A1  - Nguyen, A.
A1  - Khoo, K.S.
A1  - Chew, K.W.
A1  - Cnockaert, M.
A1  - Vandamme, P.
A1  - Ho, Y.-C.
A1  - Huy, N.D.
A1  - Cocoletzi, H.H.
A1  - Show, P.L.
VL  - 12
Y1  - 2021///
N2  - 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.
IS  - 1
KW  - 4 aminobutyric acid; catalase; glutamate sodium; glutamic acid; phenylalanine transfer RNA ligase; succinate semialdehyde dehydrogenase; transfer RNA; 4 aminobutyric acid
KW  -  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
KW  -  Cell Culture Techniques; Culture Media; Fermented Foods and Beverages; Fish Products; gamma-Aminobutyric Acid; Pediococcus pentosaceus; Sodium Glutamate
ID  - scholars15958
EP  - 62
SN  - 21655979
PB  - Bellwether Publishing, Ltd.
N1  - cited By 11
SP  - 54
TI  - Optimization of culture conditions for gamma-aminobutyric acid production by newly identified Pediococcus pentosaceus MN12 isolated from â??mam nemâ??, a fermented fish sauce
AV  - none
ER  -