标题：Isolation, Screening, Identification and Optimization of Culture Parameters to Produce γ-aminobutyric Acid by Lactiplantibacillus pentosus R13, an Isolate from Ruoc (Fermented Shrimp Paste)
出版社：National Nutrition and Food Technology Research Institute
摘要：Background and objective: Production of γ-aminobutyric acid has recently much interested because of its benefits for health. The objective of this study was to optimize γ-aminobutyric acid production by a novel identified Lactiplantibacillus pentosus isolated from a fermented shrimp paste of ruoc. Material and Methods: A species of lactic acid bacterial was isolated from ‘ruoc’, a high-salt fermented shrimp paste and identified using matrix-assisted laser desorption/ionization-time of flight mass spectrometry. The γ-aminobutyric acid production was optimized using various culture conditions (initial cell density from 5 ´ 105 to 5 ´ 107 CFU ml-1, monosodium glutamate concentration of 0.5-2% (w v-1), initial pH of 4-9, incubation temperature of 30-50 °C and incubation time of 24-120 h) with one-factor-at-a-time approach. Result and conclusion: Of 20 lactic acid bacteria isolated from ‘ruoc’, four isolates of R1, R3, R12 and R13 produced significant quantities of γ-aminobutyric acid. Isolate R13 produced the highest γ-aminobutyric acid quantity, identified as Lactiplantibacillus pentosus using matrix-assisted laser desorption/ionization-time of flight mass spectrometry. A culture media optimization study was carried out for Lactiplantibacillus pentosus R13 to improve its γ-aminobutyric acid yield. Results showed that at optimal conditions of 1.5% monosodium glutamate (w v-1), initial pH of 7, initial cell density of 5 ´ 106 CFU ml-1, cultivation temperature of 45 °C and fermentation time of 96 h, Lactiplantibacillus pentosus R13 produced 23.34 mM ±0.11 of γ-aminobutyric acid. In conclusion, γ-aminobutyric acid production by this isolate was verified to be heavily dependent on monosodium glutamate concentration, initial cell density, initial pH, incubation temperature and fermentation time.
