A comprehensive investigation into the production of gamma-aminobutyric acid by Limosilactobacillus fermentum NG16, a tuna gut isolate

D. T. B. Thuy; N. T. An; V. Jayasena; P. Vandamme

doi:10.1556/066.2022.00065

A comprehensive investigation into the production of gamma-aminobutyric acid by Limosilactobacillus fermentum NG16, a tuna gut isolate

D. T. B. Thuy
, N. T. An
, V. Jayasena
, P. Vandamme

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

2 Citations (Scopus)

Abstract

Gamma-aminobutyric acid (GABA), a four-carbon non-protein amino acid, is widely known to have multiple physiological functions. The present study aimed to investigate the cultivation parameters for GABA production by a lactic acid bacteria (LAB) strain isolated from a tuna gut sample. Among 60 tuna gut LAB, only 7 Limosilactobacillus fermentum isolates, i.e. NG01, NG12, NG13, NG14, NG16, NG23, and NG27, were capable of GABA fermentation, with NG16 being the most potent GABA producer. The GABA production by isolate NG16 was therefore thoroughly characterised. The optimal batch culture conditions for GABA production were an initial cell density of 5×106 CFU mL-1, a monosodium glutamate concentration of 2%, an initial pH of 7, a fermentation temperature of 35 °C, and an incubation time of 96 h. Under this cultivation conditions, NG16 produced a maximum GABA yield of 25.52 ± 0.41 mM.

Original language	English
Pages (from-to)	302-311
Number of pages	10
Journal	Acta Alimentaria
Volume	51
Issue number	2
DOIs	https://doi.org/10.1556/066.2022.00065
Publication status	Published - 30 Jun 2022

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© 2022 The Author(s).

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Open Access. This is an open-access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (https://creativecommons.org/licenses/by-nc/4.0/), which permits unrestricted use, distribution, and reproduction in any medium for non-commercial purposes, provided the original author and source are credited, a link to the CC License is provided, and changes – if any – are indicated.

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title = "A comprehensive investigation into the production of gamma-aminobutyric acid by Limosilactobacillus fermentum NG16, a tuna gut isolate",

abstract = "Gamma-aminobutyric acid (GABA), a four-carbon non-protein amino acid, is widely known to have multiple physiological functions. The present study aimed to investigate the cultivation parameters for GABA production by a lactic acid bacteria (LAB) strain isolated from a tuna gut sample. Among 60 tuna gut LAB, only 7 Limosilactobacillus fermentum isolates, i.e. NG01, NG12, NG13, NG14, NG16, NG23, and NG27, were capable of GABA fermentation, with NG16 being the most potent GABA producer. The GABA production by isolate NG16 was therefore thoroughly characterised. The optimal batch culture conditions for GABA production were an initial cell density of 5{\texttimes}106 CFU mL-1, a monosodium glutamate concentration of 2\%, an initial pH of 7, a fermentation temperature of 35 °C, and an incubation time of 96 h. Under this cultivation conditions, NG16 produced a maximum GABA yield of 25.52 ± 0.41 mM.",

author = "Thuy, \{D. T. B.\} and An, \{N. T.\} and V. Jayasena and P. Vandamme",

note = "Publisher Copyright: {\textcopyright} 2022 The Author(s).",

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AU - Thuy, D. T. B.

AU - An, N. T.

AU - Jayasena, V.

AU - Vandamme, P.

PY - 2022/6/30

Y1 - 2022/6/30

N2 - Gamma-aminobutyric acid (GABA), a four-carbon non-protein amino acid, is widely known to have multiple physiological functions. The present study aimed to investigate the cultivation parameters for GABA production by a lactic acid bacteria (LAB) strain isolated from a tuna gut sample. Among 60 tuna gut LAB, only 7 Limosilactobacillus fermentum isolates, i.e. NG01, NG12, NG13, NG14, NG16, NG23, and NG27, were capable of GABA fermentation, with NG16 being the most potent GABA producer. The GABA production by isolate NG16 was therefore thoroughly characterised. The optimal batch culture conditions for GABA production were an initial cell density of 5×106 CFU mL-1, a monosodium glutamate concentration of 2%, an initial pH of 7, a fermentation temperature of 35 °C, and an incubation time of 96 h. Under this cultivation conditions, NG16 produced a maximum GABA yield of 25.52 ± 0.41 mM.

AB - Gamma-aminobutyric acid (GABA), a four-carbon non-protein amino acid, is widely known to have multiple physiological functions. The present study aimed to investigate the cultivation parameters for GABA production by a lactic acid bacteria (LAB) strain isolated from a tuna gut sample. Among 60 tuna gut LAB, only 7 Limosilactobacillus fermentum isolates, i.e. NG01, NG12, NG13, NG14, NG16, NG23, and NG27, were capable of GABA fermentation, with NG16 being the most potent GABA producer. The GABA production by isolate NG16 was therefore thoroughly characterised. The optimal batch culture conditions for GABA production were an initial cell density of 5×106 CFU mL-1, a monosodium glutamate concentration of 2%, an initial pH of 7, a fermentation temperature of 35 °C, and an incubation time of 96 h. Under this cultivation conditions, NG16 produced a maximum GABA yield of 25.52 ± 0.41 mM.

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EP - 311

JO - Acta Alimentaria

JF - Acta Alimentaria

IS - 2

ER -

A comprehensive investigation into the production of gamma-aminobutyric acid by Limosilactobacillus fermentum NG16, a tuna gut isolate

Abstract

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