Critical Optimized Conditions for Gamma-Aminobutyric Acid (GABA)-Producing Tetragenococcus Halophilus Strain KBC from a Commercial Soy Sauce Moromi in Batch Fermentation

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.

Decarboxylase activity of the non-starter lactic acid bacterium Loigolactobacillus rennini gives crack defects in Gouda cheese through the production of γ-aminobutyric acid

“…laudensis MAG also contained the gadB gene but not the antiporter gadC , which is necessary for GABA production ( 43 ). Whereas GABA production by T. halophilus strains has been described before ( 44 ), the lack of correlation between T. halophilus and GABA production and the absence of the necessary genes in the T. halophilus MAG retrieved in the present study suggested that GABA production was a strain-dependent feature for this species.…”

Optimisation of fermentation conditions for the production of gamma-aminobutyric acid (GABA)-rich soy sauce

“…This model has a non-significant Lack of Fit with a p -value of 0.6137 ( p > 0.05). With all these values, the overall quality and the reliability of this model in predicting the GABA production yield is highly acceptable [ 20 ].…”

Fermented foods as alternative functional foods during post-pandemic in Asia

“…The Korean traditional fermented kimchi leads the chart with anti-tumor effect, which could lead to the potential key antibody in generating anti-tumor necrosis factor (TNF) COVID-19 therapy. Meanwhile, the Malaysian kicap contains key immune-booster compound called gamma-aminobutyric acid (GABA) (Sassi et al, 2022), which provides first-line defense in combatting the initial exposure to COVID-19. The Chinese douchi provides a strong antioxidant effect both in in vivo and in vitro (Wang et al, 2008) which can reduce oxidative stress and inflammatory responses of infected organs of COVID-19 patients.…”