Publicaties | Kaarten

nieuwe zoekopdracht

[ meld een fout in dit record ]mandje (0): toevoegen | toon Print deze pagina
Optimization of culture conditions for gamma-aminobutyric acid production by newly identified Pediococcus pentosaceus MN12 isolated from ‘mam nem’, a fermented fish sauce
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. (2020). 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://dx.doi.org/10.1080/21655979.2020.1857626
In: Bioengineered. TAYLOR & FRANCIS INC: Philadelphia. ISSN 2165-5979; e-ISSN 2165-5987
Peer reviewed article  
Beschikbaar in  Auteurs 
Trefwoorden
    Prokaryotes > Microorganisms > Bacteria > Firmicutes > Streptococcaceae > Pediococcus > Pediococcus pentosaceus
    Marien/Kust
Author keywords
    GABA; optimization; Pediococcus pentosaceus; fermented fish sauce
Auteurs  Top 
  • 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.
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.
Alle informatie in het Integrated Marine Information System (IMIS) valt onder het VLIZ Privacy beleid Top | Auteurs 
IMIS is ontwikkeld en wordt gehost door het VLIZ.