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Optimization of GABA Production and Partial gad Gene Identification of Potential Probiotic Levilactobacillus brevis F064A Isolated from Thai Fermented Sausage


Paper Type 
Contributed Paper
Title 
Optimization of GABA Production and Partial gad Gene Identification of Potential Probiotic Levilactobacillus brevis F064A Isolated from Thai Fermented Sausage
Author 
Jirapat Kanklai, Narumol Thongwai, Patthanasak Rungsirivanich, Yingmanee Tragoolpua and Jeeraporn Pekkoh
Email 
nthongw@hotmail.com
Abstract:

     Gamma-aminobutyric acid (GABA), an inhibitory neurotransmitter, can be produced by lactic acid bacteria. Levilactobacillus brevis F064A, a high potential probiotic, is capable of producing GABA. To elucidate its glutamic acid decarboxylase (GAD) enzyme responsible for GABA production, partial gad genes were examined. It was found that both partial gadA and gadB genes were existing in L. brevis F064A genomes. Some infl uencing effects on GABA production by Levilactobacillus brevis F064A were determined. The highest GABA production of 4.18 ± 0.07 mg/mL was achieved with the optimal conditions of initial media pH of 5.5, 2% (w/v) of glucose, 2% (w/v) of monosodium glutamate (MSG) and 48 h at 37°C of incubation. Pyridoxal 5′-phosphate (PLP) had no effect on its GABA production. At 48 h of incubation, the viable cells were increased as well as the culture pH. Moreover, the optimum conditions based on the response surface methodology (RSM) model were pH of 5.26, 2.71% (w/v) of glucose and 2.96% (w/v) of MSG yielded 4.53 ± 0.08 mg/mL GABA content (p < 0.05). Additionally, total lactic acid of 10.30 ± 0.91 mg/mL was also produced. Promisingly, L. brevis F064A is a good candidate for GABA production and for functional food development in the future.

Start & End Page 
1013 - 1027
Received Date 
2022-04-04
Revised Date 
2022-05-13
Accepted Date 
2022-05-20
Full Text 
  Download
Keyword 
lactic acid bacteria, fermentation, GABA, RSM, monosodium glutamate
Volume 
Vol.49 No.4 (July 2022)
DOI 
https://doi.org/10.12982/CMJS.2022.068
Citation 
Kanklai J., Thongwai N., Rungsirivanich P., Tragoolpua Y. and Pekkoh J., Optimization of GABA Production and Partial gad Gene Identification of Potential Probiotic Levilactobacillus brevis F064A Isolated from Thai Fermented Sausage, Chiang Mai J. Sci., 2022; 49(4): 1013-1027. DOI 10.12982/CMJS.2022.068.
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