Chiang Mai Journal of Science

Print ISSN: 0125-2526 | eISSN : 2465-3845

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

Jirapat Kanklai, Narumol Thongwai, Patthanasak Rungsirivanich, Yingmanee Tragoolpua and Jeeraporn Pekkoh
* Author for corresponding; e-mail address: nthongw@hotmail.com
Volume: Vol.49 No.4 (July 2022)
Research Article
DOI: https://doi.org/10.12982/CMJS.2022.068
Received: 4 April 2022, Revised: 13 May 2022, Accepted: 20 May 2022, Published: -

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 Journal of Science, 2022; 49(4): 1013-1027. DOI 10.12982/CMJS.2022.068.

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.

Keywords: lactic acid bacteria, fermentation, GABA, RSM, monosodium glutamate

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