Isolation, characterization, and utilization of γ-aminobutyric acid (GABA)-producing lactic acid bacteria from Myanmar fishery products fermented with boiled rice

Thwe, Su Myo; Kobayashi, Takeshi; Luan, Tianyao; Shirai, Toshiharu; Onodera, Munenaka; Hamada‐Sato, Naoko; Imada, Chiaki

doi:10.1007/s12562-011-0328-9

Cited by 36 publications

(14 citation statements)

References 38 publications

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“…1). This was higher than the detection ratio of 10 strains in the 53 total strains isolated from traditional fermented foods of Ishikawa Prefecture in Japan (19%), and also much higher than 12 of the 130 strains (9%) that were isolated from Myanmar fishery products fermented with boiled rice [27,42].…”

Section: Qualitative and Quantitative Analyses Of Gaba Production By mentioning

confidence: 60%

“…Total genomic DNA was extracted from the isolates using the genomic DNA extraction kit (Bioneer, Korea). Amplification of the 16S rRNA gene was performed using universal primer set 27F (5' AGAGTT TGATCMTGGCTCAG-3') and 1492R (5'-CGGTTACCTTGTTAC GACTT-3') [27]. The PCR was performed in 20-μl reaction mixtures containing a premix (Bioneer) with 1 μl template DNA, 1 μl of 5 μM each primer, and 17 μl distilled water.…”

Section: Genetic Analysis Of Gaba-producing Microorganismsmentioning

confidence: 99%

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Characteristics of Potential Gamma-Aminobutyric Acid-Producing Bacteria Isolated from Korean and Vietnamese Fermented Fish Products

Park

2019

Journal of Microbiology and Biotechnology

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Gamma-aminobutyric acid (GABA) is a neurotransmitter that exerts several physiological functions and positive effects on human health. The aim of this study was to isolate and characterize the strains that had GABA-producing abilities from various fermented fish products. A total of 91 acid-producing strains were isolated from 41 samples of fermented fish products, and 27 strains showing GABA-producing abilities were identified by the 16S rDNA sequences. Among the strains, 31% strains tolerated at high-salt environment of 10-20% throughout the fermentation of fish sauces. The 27 isolates that produced GABA at various concentrations did so in the range of 5 to 454 mM. These GABA-producing isolates were identified as lactic acid bacteria of 14 strains, which included twelve Lactococcus lactis, one Enterococcus faecium, and one Lactococcus pentosus; eight Bacillus cereus group, which included seven B. thuringiensis and one B. cereus; and five Staphylococcus spp. Interestingly, with Vietnamese fish sauces, we mostly identified species of B. thuringiensis and Staphylococcus spp., while with Korean fermented fish products, the majority of the strains identified belonged to L. lactis. Among the strains, B. thuringiensis LH2134 produced the highest levels of GABA at 366 mM among the strains identified from Vietnamese fish sauces, whereas L. lactis LA43, a new strain isolated from Korean jeotgal (salted shrimp paste), produced the highest amount of GABA at 454 mM and the glutamate concentration in the medium was essential for GABA accumulation. Therefore, such the isolates might serve as good starters for development of more GABA-reinforced foods among fermented fish products. 210 Vo and Park J. Microbiol. Biotechnol.decarboxylase, whose biochemical properties have been reported previously [3]. GABA is served as a bioactive compound in foods and is seen as a great bioactive natural compound for human health since it exerts several physiological functions and also has positive antioxidant, anti-diabetes, hypotensive, and anxiety reduction effects [4]. GABA could delay or inhibit the invasion and metastasis of various types of cancer cells in the mammary gland, colon, and hepatic cancer cells [5]. Indeed, GABAenriched food is required because the GABA content in the typical daily human diet is relatively low [6]. As a result, the development of functional foods containing GABA has been actively increased with a vast variety of GABAenhanced food products including cereals, sourdough, breads, cheeses, fermented sausages, teas, vegetables, legumes, dairy soy products, alcohol beverages, and especially traditional Asian fermented foods [7].A high amount of GABA is found mainly in fermented products, especially fermented dairy products [8]. GABA produced by fermentation with microorganisms has been reported in bacteria, fungi, and yeasts [9]. The most interesting and practical group of bacteria for GABA production is lactic acid bacteria (LAB), including strains of Lactobacillus (L.), and Lactococcus (Lc.), of which L. brevis wa...

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Section: Qualitative and Quantitative Analyses Of Gaba Production By mentioning

confidence: 60%

Section: Genetic Analysis Of Gaba-producing Microorganismsmentioning

confidence: 99%

Characteristics of Potential Gamma-Aminobutyric Acid-Producing Bacteria Isolated from Korean and Vietnamese Fermented Fish Products

Park

2019

Journal of Microbiology and Biotechnology

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“…Therefore, the microbial compositions could readily be affected by bacteria originally present in the raw materials. Many investigators have isolated LAB, such as Tetragenococcus , from fermented fish products for use as starters to process fermented foods . If the salt‐tolerant Tetragenococcus strains isolated in this study could be used as starters, the quality of prahok , kapi , and toeuk trey could be controlled or further improved by stabilising the chemical and microbiota compositions by enriching for beneficial bacteria.…”

Section: Discussionmentioning

confidence: 97%

Microbial and chemical properties of Cambodian traditional fermented fish products

et al. 2013

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“…Many fermented food products can be used as sources for the isolation of LAB. A number of works have reported on the isolation of LABs from different types of fermented food products such as Cheese [10], Kimchi [11], and fish [12] that could produce GABA. West Sumatera Province has many indigenous fermented food products such as dadih, asam durian, tape singkong and ikan budu that can be used as source of LAB.…”

Section: Introductionmentioning

confidence: 99%

Isolation and Characterization of Lactic Acid Bacteria Producing GABA from Indigenous West Sumatera Fermented Food

Anggraini¹,

Marlida²,

Mirzah³

et al. 2019

Int. J. Adv. Sci. Eng. Inf. Technol.

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The purpose of this study was to isolate and characterize lactic acid bacteria (LAB) from indigenous West Sumatera fermented foods. The aim was to obtain LAB isolates that have the ability to produce γ-aminobutyric acid (GABA) and to characterize the highest GABA producing LAB. The indigenous West Sumatera fermented foods sampled were dadih (fermented buffalo milk), asam durian (fermented durian), tape singkong (fermented cassava) and ikan budu (fermented fish). The conventional method was used to isolate LAB, after which LAB were screened for γ-amino butyric acid (GABA) and GABA producing LAB characterized by biochemical tests. A total of 704 isolates were successfully isolated. Five hundred fifty two (552) isolates were identified as LAB and 103 isolates were confirmed as GABA producing LAB. The highest GABA producing LAB was DS15 and produced 49.365 mg/ml of GABA. DS18 produced the least GABA of 3.415 mg/ml. Biochemical assay of DS15 showed that the isolate could grow on the MRSA, undergoes aerobic respiration, do not use lactose, glucose, mannitol, arginine, aesculin, arabinose, raffinose, sorbitol, trehalase and xylose/melezitose. The isolate DS15 was also negative for arginine, nitrate reduction, catalase and oxidase tests. Based on the gram stain reaction, the isolate DS15 was a gram-positive bacterium and could be classified as Lactobacillus sp.

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Isolation, characterization, and utilization of γ-aminobutyric acid (GABA)-producing lactic acid bacteria from Myanmar fishery products fermented with boiled rice

Cited by 36 publications

References 38 publications

Characteristics of Potential Gamma-Aminobutyric Acid-Producing Bacteria Isolated from Korean and Vietnamese Fermented Fish Products

Characteristics of Potential Gamma-Aminobutyric Acid-Producing Bacteria Isolated from Korean and Vietnamese Fermented Fish Products

Microbial and chemical properties of Cambodian traditional fermented fish products

Isolation and Characterization of Lactic Acid Bacteria Producing GABA from Indigenous West Sumatera Fermented Food

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