Dimensions
DimensionsThuy, 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
Full text not available from this repository.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.
| Item Type: | Article |
|---|---|
| Additional Information: | cited By 11 |
| Uncontrolled 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 |
| Depositing User: | Mr Ahmad Suhairi UTP |
| Date Deposited: | 10 Nov 2023 03:30 |
| Last Modified: | 10 Nov 2023 03:30 |
| URI: | https://khub.utp.edu.my/scholars/id/eprint/15958 |
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