Sassi, Soumaya and Ilham, Zul and Jamaludin, Nazzatush Shimar and Halim-Lim, Sarina Abdul and Shin Yee, Chong and Weng Loen, Alan Wong and Poh Suan, Ooi and Ibrahim, Mohamad Faizal and Wan-Mohtar, Wan Abd Al Qadr Imad (2022) Critical optimized conditions for gamma-aminobutyric acid (GABA)-Producing tetragenococcus halophilus strain KBC from a commercial soy sauce moromi in batch fermentation. Fermentation-Basel, 8 (8). ISSN 2311-5637, DOI https://doi.org/10.3390/fermentation8080409.
Full text not available from this repository.Abstract
Gamma-aminobutyric acid (GABA) has several health-promoting qualities, leading to a growing demand for natural GABA production via microbial fermentation. The GABA-producing abilities of the new Tetragenococcus halophilus (THSK) isolated from a commercial soy sauce moromi were proven in this investigation. Under aerobic conditions, the isolate produced 293.43 mg/L of GABA after 5 days of cultivation, compared to 217.13 mg/L under anaerobic conditions. Critical parameters such as pH, monosodium glutamate (MSG), and sodium chloride (NaCl) concentrations were examined to improve GABA yield. MSG had the most significant impact on GABA and GABA synthesis was not suppressed even at high NaCl concentrations. Data showed that a pH of 8, MSG content of 5 g/L, and 20% NaCl were the best culture conditions. The ultimate yield was improved to 653.101 mg/L, a 2.22-fold increase (293.43 mg/L). This design shows that the bacteria THSK has industrial GABA production capability and can be incorporated into functional food.
| Item Type: | Article |
|---|---|
| Funders: | Universiti Malaya [IIRG003A-2020IISS] [ST007-2021] |
| Uncontrolled Keywords: | Soy sauce; Moromi; GABA; Monosodium glutamate; Tetragenococcus halophilus; Future food |
| Subjects: | T Technology > TX Home economics |
| Divisions: | Faculty of Science |
| Depositing User: | Ms. Juhaida Abd Rahim |
| Date Deposited: | 21 Sep 2023 07:37 |
| Last Modified: | 21 Sep 2023 07:37 |
| URI: | http://eprints.um.edu.my/id/eprint/41398 |
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