Wan-Mohtar, Wan Abd Al Qadr Imad and Sohedein, Mohamad Nor Azzimi and Ibrahim, Mohamad Faizal and Ab Kadir, Safuan and Ooi, Poh Suan and Wong, Alan Weng Loen and Sassi, Soumaya and Ilham, Zul (2020) Isolation, identification, and optimization of γ-aminobutyric acid (GABA)-producing Bacillus cereus Strain KBC from a commercial soy Sauce moromi in submerged-liquid fermentation. Processes, 8 (6). p. 652. ISSN 2227-9717, DOI https://doi.org/10.3390/pr8060652.
|
Text
Zul Ilham (2020).pdf Download (2MB) | Preview |
Abstract
A new high γ-aminobutyric acid (GABA) producing strain of Bacillus cereus was successfully isolated from soy sauce moromi. This B. cereus strain named KBC shared similar morphological characteristics (Gram-positive, rod-shaped) with the reference B. cereus. 16S rRNA sequence of B. cereus KBC was found to be 99% similar with B. cereus strain OPWW1 under phylogenetic tree analysis. B. cereus KBC cultivated in unoptimized conditions using De Man, Rogosa, Sharpe (MRS) broth was capable of producing 523.74 mg L-1 of GABA within five days of the cultivation period. By using response surface methodology (RSM), pH level, monosodium glutamate (MSG) concentration and temperature were optimized for a high concentration of GABA production. The pH level significantly influenced the GABA production by B. cereus KBC with p-value = 0.0023. GABA production by B. cereus KBC under the optimized condition of pH 7, MSG concentration of 5 g L-1 and temperature of 40 °C resulted in GABA production of 3393.02 mg L-1, which is 6.37-fold higher than under unoptimized conditions. Overall, this study has shown that B. cereus KBC isolated from soy sauce moromi is capable of producing a high concentration of GABA together with the optimal fermentation conditions that have been statistically analysed using RSM. © 2020 by the authors.
| Item Type: | Article |
|---|---|
| Funders: | Ministry of Education Malaysia under the Fundamental Research Grant Scheme (FRGS: FP066-2018A), SATU Joint Research Scheme Program Universiti Malaya (ST006-2019), Geran Putra (9559300) Universiti Putra Malaysia |
| Uncontrolled Keywords: | GABA; fermented food; functional food; non-protein amino acid; soy sauce fermentation |
| Subjects: | Q Science > Q Science (General) Q Science > QH Natural history > QH301 Biology |
| Divisions: | Faculty of Science > Institute of Biological Sciences |
| Depositing User: | Dr. Zul Ilham |
| Date Deposited: | 30 Mar 2021 03:32 |
| Last Modified: | 30 Mar 2021 03:32 |
| URI: | http://eprints.um.edu.my/id/eprint/24165 |
Actions (login required)
 |
View Item |
