Optimization of culture conditions for gamma-aminobutyric acid production by newly identified Pediococcus pentosaceus MN12 isolated from ‘mam nem’, a fermented fish sauce

Do Thi Bich Thuy; An Tien Nguyen; Kuan Shiong Khoo; Kit Wayne Chew; Margo Cnockaert; Peter Vandamme; Yeek Chia Ho; Nguyen Duc Huy; Heriberto Hernández Cocoletzi; Pau Loke Show

doi:10.1080/21655979.2020.1857626

Optimization of culture conditions for gamma-aminobutyric acid production by newly identified Pediococcus pentosaceus MN12 isolated from ‘mam nem’, a fermented fish sauce

Do Thi Bich Thuy^*, An Tien Nguyen, Kuan Shiong Khoo, Kit Wayne Chew, Margo Cnockaert, Peter Vandamme, Yeek Chia Ho, Nguyen Duc Huy, Heriberto Hernández Cocoletzi, Pau Loke Show

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

21 Citations (Scopus)

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.

Original language	English
Pages (from-to)	54-62
Number of pages	9
Journal	Bioengineered
Volume	12
Issue number	1
DOIs	https://doi.org/10.1080/21655979.2020.1857626
Publication status	Published - 2021
Externally published	Yes

Bibliographical note

Publisher Copyright:
© 2020 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group.

ASJC Scopus Subject Areas

Biotechnology
Bioengineering
Applied Microbiology and Biotechnology

Keywords

fermented fish sauce
GABA
optimization
Pedioccocus pentosaceus

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10.1080/21655979.2020.1857626

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Thuy, D. T. B., Nguyen, A. T., Khoo, K. S., Chew, K. W., Cnockaert, M., Vandamme, P., Ho, Y. C., Huy, N. D., Cocoletzi, H. H., & 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), 54-62. https://doi.org/10.1080/21655979.2020.1857626

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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.",

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Thuy, DTB, Nguyen, AT, Khoo, KS, Chew, KW, Cnockaert, M, Vandamme, P, Ho, YC, Huy, ND, Cocoletzi, HH & Show, PL 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, vol. 12, no. 1, pp. 54-62. https://doi.org/10.1080/21655979.2020.1857626

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AU - Khoo, Kuan Shiong

AU - Chew, Kit Wayne

AU - Cnockaert, Margo

AU - Vandamme, Peter

AU - Ho, Yeek Chia

AU - Huy, Nguyen Duc

AU - Cocoletzi, Heriberto Hernández

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Optimization of culture conditions for gamma-aminobutyric acid production by newly identified Pediococcus pentosaceus MN12 isolated from ‘mam nem’, a fermented fish sauce

Abstract

Bibliographical note

ASJC Scopus Subject Areas

Keywords

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