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; AnTien 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

Bioengineered. 2021 Dec;12(1):54-62. doi: 10.1080/21655979.2020.1857626.

Authors

Affiliations

¹ Hue University of Agriculture and Forestry, Hue Universit, Hue , Vietnam.
² Faculty of Agriculture and Forestry, Dalat University , Dalat, Vietnam.
³ Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia , Selangor Darul Ehsan, Malaysia.
⁴ School of Energy and Chemical Engineering, Xiamen University Malaysia, Jalan Sunsuria, Bandar Sunsuria , Sepang, Selangor, Malaysia.
⁵ Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University , Ghent, Belgium.
⁶ Civil and Environmental Engineering Department, Universiti Teknologi PETRONAS , Seri Iskandar, Perak Darul Ridzuan, Malaysia.
⁷ Centre for Urban Resource Sustainability, Institute of Self-Sustainable Building, Universiti Teknologi PETRONAS , Perak Darul Ridzuan, Malaysia.
⁸ Institute of Biotechnology, Hue University, Hue , Vietnam.
⁹ Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla , Pue, México.

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.

Keywords: Pedioccocus pentosaceus; GABA; fermented fish sauce; optimization.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Cell Culture Techniques
Culture Media
Fermented Foods / microbiology*
Fish Products / microbiology*
Pediococcus pentosaceus / metabolism*
Sodium Glutamate
gamma-Aminobutyric Acid* / analysis
gamma-Aminobutyric Acid* / metabolism

Substances

Culture Media
gamma-Aminobutyric Acid
Sodium Glutamate

Grants and funding

The authors would like to acknowledge technical and financial support from VIEP-BUAP, México. This work was also supported by the Fundamental Research Grant Scheme, Malaysia [FRGS/1/2019/STG05/UNIM/02/2] and MyPAIR-PHC-Hibiscus Grant [MyPAIR/1/2020/STG05/UNIM/1].