eprintid: 15958
rev_number: 2
eprint_status: archive
userid: 1
dir: disk0/00/01/59/58
datestamp: 2023-11-10 03:30:35
lastmod: 2023-11-10 03:30:35
status_changed: 2023-11-10 02:00:51
type: article
metadata_visibility: show
creators_name: Thuy, D.T.B.
creators_name: Nguyen, A.
creators_name: Khoo, K.S.
creators_name: Chew, K.W.
creators_name: Cnockaert, M.
creators_name: Vandamme, P.
creators_name: Ho, Y.-C.
creators_name: Huy, N.D.
creators_name: Cocoletzi, H.H.
creators_name: Show, P.L.
title: Optimization of culture conditions for gamma-aminobutyric acid production by newly identified Pediococcus pentosaceus MN12 isolated from �mam nem�, a fermented fish sauce
ispublished: pub
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
note: cited By 11
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. © 2020 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group.
date: 2021
publisher: Bellwether Publishing, Ltd.
official_url: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85097933074&doi=10.1080%2f21655979.2020.1857626&partnerID=40&md5=726ebca0f6f70d042b30f98f1e98d48c
id_number: 10.1080/21655979.2020.1857626
full_text_status: none
publication: Bioengineered
volume: 12
number: 1
pagerange: 54-62
refereed: TRUE
issn: 21655979
citation:   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.  ISSN 21655979