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Yogeswara, IBA; Kittibunchakul, S; Rahayu, ES; Domig, KJ; Haltrich, D; Nguyen, TH.
(2021): Microbial Production and Enzymatic Biosynthesis of gamma-Aminobutyric Acid (GABA) Using Lactobacillus plantarum FNCC 260 Isolated from Indonesian Fermented Foods
PROCESSES. 2021; 9(1), 22 FullText FullText_BOKU

Abstract:
In the present study, we isolated and screened thirty strains of GABA (gamma-aminobutyric acid)-producing lactic acid bacteria (LAB) from traditional Indonesian fermented foods. Two strains were able to convert monosodium glutamate (MSG) to GABA after 24 h of cultivation at 37 degrees C based on thin layer chromatography (TLC) screening. Proteomic identification and 16S rDNA sequencing using MALDI-TOF MS identified the strain as Lactobacillus plantarum designated as L. plantarum FNCC 260 and FNCC 343. The highest yield of GABA production obtained from the fermentation of L. plantarum FNCC 260 was 809.2 mg/L of culture medium after 60 h of cultivation. The supplementation of 0.6 mM pyridoxal 5'-phosphate (PLP) and 0.1 mM pyridoxine led to the increase in GABA production to 945.3 mg/L and 969.5 mg/L, respectively. The highest GABA production of 1226.5 mg/L of the culture medium was obtained with 100 mM initial concentration of MSG added in the cultivation medium. The open reading frame (ORF) of 1410 bp of the gadB gene from L. plantarum FNCC 260 encodes 469 amino acids with a calculated molecular mass of 53.57 kDa. The production of GABA via enzymatic conversion of monosodium glutamate (MSG) using purified recombinant glutamate decarboxylase (GAD) from L. plantarum FNCC 260 expressed in Escherichia coli was found to be more efficient (5-fold higher within 6 h) than the production obtained from fermentation. L. plantarum FNCC 260 could be of interest for the synthesis of GABA.
Authors BOKU Wien:
Domig Konrad
Haltrich Dietmar
Nguyen Thu Ha
BOKU Gendermonitor:


Find related publications in this database (Keywords)
GABA
Indonesian fermented foods
glutamate decarboxylase
lactic acid bacteria
L
plantarum


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