NDLI: Isolation, Identification, and Optimization of γ-Aminobutyric Acid (GABA)-Producing Bacillus cereus Strain KBC from a Commercial Soy Sauce moromi in Submerged-Liquid Fermentation

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Isolation, Identification, and Optimization of γ-Aminobutyric Acid (GABA)-Producing Bacillus cereus Strain KBC from a Commercial Soy Sauce moromi in Submerged-Liquid Fermentation

Content Provider	MDPI
Author	Wan-Mohtar, Wan Abd Al Qadr Imad Sohedein, Mohamad Nor Azzimi Ibrahim, Mohamad Faizal Kadir, Safuan Ab Suan, Ooi Poh Loen, Alan Wong Weng Sassi, Soumaya Ilham, Zul
Copyright Year	2020
Description	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.
Starting Page	652
e-ISSN	22279717
DOI	10.3390/pr8060652
Journal	Processes
Issue Number	6
Volume Number	8
Language	English
Publisher	MDPI
Publisher Date	2020-05-30
Access Restriction	Open
Subject Keyword	Processes Paper and Wood Gaba Fermented Food Functional Food Non-protein Amino Acid Soy Sauce Fermentation
Content Type	Text
Resource Type	Article

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