Critical Optimized Conditions for Gamma-Aminobutyric Acid (GABA)-Producing <i>Tetragenococcus Halophilus</i> Strain KBC from a Commercial Soy Sauce <i>Moromi</i> in Batch Fermentation
Soumaya Sassi,
Zul Ilham,
Nazzatush Shimar Jamaludin,
Sarina Abdul Halim-Lim,
Chong Shin Yee,
Alan Wong Weng Loen,
Ooi Poh Suan,
Mohamad Faizal Ibrahim,
Wan Abd Al Qadr Imad Wan-Mohtar
Affiliations
Soumaya Sassi
Functional Omics and Bioprocess Development Laboratory, Institute of Biological Sciences, Faculty of Science, University Malaya, Kuala Lumpur 50603, Malaysia
Zul Ilham
Biomass Energy Laboratory, Faculty of Science, University Malaya, Kuala Lumpur 50603, Malaysia
Nazzatush Shimar Jamaludin
Department of Chemistry, Faculty of Science, University Malaya, Kuala Lumpur 50603, Malaysia
Sarina Abdul Halim-Lim
Operational and Quality Management Unit, Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, Selangor Darul Ehsan 43400, Malaysia
Chong Shin Yee
Functional Omics and Bioprocess Development Laboratory, Institute of Biological Sciences, Faculty of Science, University Malaya, Kuala Lumpur 50603, Malaysia
Alan Wong Weng Loen
Lot 3406, Jalan Perusahaan 3, Kamunting Industrial Area, Kwong Bee Chun Sdn. Bhd. Soy Sauce Factory, Kamunting 34600, Malaysia
Ooi Poh Suan
Lot 3406, Jalan Perusahaan 3, Kamunting Industrial Area, Kwong Bee Chun Sdn. Bhd. Soy Sauce Factory, Kamunting 34600, Malaysia
Mohamad Faizal Ibrahim
Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, University Putra Malaysia, Selangor Darul Ehsan 43400, Malaysia
Wan Abd Al Qadr Imad Wan-Mohtar
Functional Omics and Bioprocess Development Laboratory, Institute of Biological Sciences, Faculty of Science, University Malaya, Kuala Lumpur 50603, Malaysia
Gamma-aminobutyric acid (GABA) has several health-promoting qualities, leading to a growing demand for natural GABA production via microbial fermentation. The GABA-producing abilities of the new Tetragenococcus halophilus (THSK) isolated from a commercial soy sauce moromi were proven in this investigation. Under aerobic conditions, the isolate produced 293.43 mg/L of GABA after 5 days of cultivation, compared to 217.13 mg/L under anaerobic conditions. Critical parameters such as pH, monosodium glutamate (MSG), and sodium chloride (NaCl) concentrations were examined to improve GABA yield. MSG had the most significant impact on GABA and GABA synthesis was not suppressed even at high NaCl concentrations. Data showed that a pH of 8, MSG content of 5 g/L, and 20% NaCl were the best culture conditions. The ultimate yield was improved to 653.101 mg/L, a 2.22-fold increase (293.43 mg/L). This design shows that the bacteria THSK has industrial GABA production capability and can be incorporated into functional food.
