LAPSE:2020.0929
Published Article
LAPSE:2020.0929
Isolation, Identification, and Optimization of γ-Aminobutyric Acid (GABA)-Producing Bacillus cereus Strain KBC from a Commercial Soy Sauce moromi in Submerged-Liquid Fermentation
Wan Abd Al Qadr Imad Wan-Mohtar, Mohamad Nor Azzimi Sohedein, Mohamad Faizal Ibrahim, Safuan Ab Kadir, Ooi Poh Suan, Alan Wong Weng Loen, Soumaya Sassi, Zul Ilham
August 29, 2020
A new high γ-aminobutyric acid (GABA) producing strain of Bacillus cereus was successfully isolated from soy sauce moromi. This B. cereus strain named KBC shared similar morphological characteristics (Gram-positive, rod-shaped) with the reference B. cereus. 16S rRNA sequence of B. cereus KBC was found to be 99% similar with B. cereus strain OPWW1 under phylogenetic tree analysis. B. cereus KBC cultivated in unoptimized conditions using De Man, Rogosa, Sharpe (MRS) broth was capable of producing 523.74 mg L−1 of GABA within five days of the cultivation period. By using response surface methodology (RSM), pH level, monosodium glutamate (MSG) concentration and temperature were optimized for a high concentration of GABA production. The pH level significantly influenced the GABA production by B. cereus KBC with p-value = 0.0023. GABA production by B. cereus KBC under the optimized condition of pH 7, MSG concentration of 5 g L−1 and temperature of 40 °C resulted in GABA production of 3393.02 mg L−1, which is 6.37-fold higher than under unoptimized conditions. Overall, this study has shown that B. cereus KBC isolated from soy sauce moromi is capable of producing a high concentration of GABA together with the optimal fermentation conditions that have been statistically analysed using RSM.
Keywords
fermented food, functional food, GABA, non-protein amino acid, soy sauce fermentation
Suggested Citation
Wan-Mohtar WAAQI, Sohedein MNA, Ibrahim MF, Ab Kadir S, Suan OP, Weng Loen AW, Sassi S, Ilham Z. Isolation, Identification, and Optimization of γ-Aminobutyric Acid (GABA)-Producing Bacillus cereus Strain KBC from a Commercial Soy Sauce moromi in Submerged-Liquid Fermentation. (2020). LAPSE:2020.0929
Author Affiliations
Wan-Mohtar WAAQI: Functional Omics and Bioprocess Development Laboratory, Biotechnology Program, Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur 50603, Malaysia; Bioresources and Bioprocessing Research Group, Institute of Biological [ORCID]
Sohedein MNA: Functional Omics and Bioprocess Development Laboratory, Biotechnology Program, Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur 50603, Malaysia
Ibrahim MF: Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia [ORCID]
Ab Kadir S: Functional Omics and Bioprocess Development Laboratory, Biotechnology Program, Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur 50603, Malaysia
Suan OP: Lot 3406, Jalan Perusahaan 3, Kamunting Industrial Area, Kwong Bee Chun Sdn. Bhd. Soy Sauce Factory, Kamunting 34600, Malaysia
Weng Loen AW: Lot 3406, Jalan Perusahaan 3, Kamunting Industrial Area, Kwong Bee Chun Sdn. Bhd. Soy Sauce Factory, Kamunting 34600, Malaysia
Sassi S: Functional Omics and Bioprocess Development Laboratory, Biotechnology Program, Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur 50603, Malaysia; Biomass Energy Laboratory, Institute of Biological Sciences, Faculty o
Ilham Z: Bioresources and Bioprocessing Research Group, Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur 50603, Malaysia; Biomass Energy Laboratory, Institute of Biological Sciences, Faculty of Science, University of Malaya, [ORCID]
Journal Name
Processes
Volume
8
Issue
6
Article Number
E652
Year
2020
Publication Date
2020-05-30
Published Version
ISSN
2227-9717
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PII: pr8060652, Publication Type: Journal Article
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LAPSE:2020.0929
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doi:10.3390/pr8060652
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Aug 29, 2020
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