Critical Optimized Conditions for Gamma-Aminobutyric Acid (GABA)-Producing Tetragenococcus Halophilus Strain KBC from a Commercial Soy Sauce Moromi in Batch Fermentation
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals
2.2. Strains
2.3. Inoculum Preparation
2.4. Growth Curve
2.5. GABA Capabilities of the Selected Strain
2.6. GABA Optimization
2.7. Analytical Methods
- GABA content
2.8. Statistical Analysis
3. Results and Discussion
3.1. Growth of Tetragenococcus Halophilus Strain KBC
3.2. GABA Capabilities of THSK
3.3. Optimization of GABA Yield
3.4. Effect of Culture Media
3.4.1. Effect of NaCl Concentrations
3.4.2. Effect of Initial pH
3.4.3. Effect of MSG Concentration
3.5. Highlights of Relevant Literature against the Current Work
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Variables | Range and Levels | ||
---|---|---|---|
−1 | 0 | 1 | |
pH | 3.0 | 5.0 | 8.0 |
MSG (g/L) | 1.0 | 3.0 | 5.0 |
NaCl (%) | 5.0 | 12.5 | 20.0 |
Run | Variables | Actual * | Predicted | ||
---|---|---|---|---|---|
pH | MSG (g/L) | NaCl (%) | GABA (mg/L) | GABA (mg/L) | |
1 | 8.00 | 5.00 | 20.00 | 653.10 ± 50.05 | 591.70 |
2 | 8.00 | 3.00 | 12.50 | 645.81 ± 32.38 | 546.44 |
3 | 3.00 | 3.00 | 12.50 | 534.77 ± 4.66 | 526.22 |
4 | 3.00 | 1.00 | 5.00 | 573.77 ± 6.94 | 480.97 |
5 | 5.50 | 3.00 | 20.00 | 525.58 ± 1.93 | 549.70 |
6 | 8.00 | 1.00 | 20.00 | 532.02 ± 6.34 | 527.91 |
7 | 5.50 | 3.00 | 5.00 | 474.23 ± 18.08 | 522.97 |
8 | 5.50 | 5.00 | 12.50 | 564.00 ± 11.68 | 568.22 |
9 | 5.50 | 3.00 | 12.50 | 559.36 ± 5.69 | 536.33 |
10 | 5.50 | 3.00 | 12.50 | 559.36 ± 5.69 | 536.33 |
11 | 5.50 | 3.00 | 12.50 | 559.36 ± 5.69 | 536.33 |
12 | 5.50 | 3.00 | 12.50 | 559.36 ± 5.69 | 536.33 |
13 | 8.00 | 1.00 | 5.00 | 429.35 ± 11.23 | 501.19 |
14 | 3.00 | 5.00 | 20.00 | 490.00 ± 6.34 | 571.48 |
15 | 3.00 | 5.00 | 5.00 | 575.18 ± 4.88 | 544.75 |
16 | 3.00 | 1.00 | 20.00 | 489.78 ± 45.53 | 507.69 |
17 | 5.50 | 3.00 | 12.50 | 559.36 ± 5.69 | 536.33 |
18 | 5.50 | 1.00 | 12.50 | 442.75 ± 142.34 | 504.44 |
19 | 5.50 | 3.00 | 12.50 | 495.17 ± 151.52 | 536.33 |
20 | 8.00 | 5.00 | 5.00 | 504.32 ± 40.4 | 564.97 |
Source | Sum of Squares | Df | Mean Square | F Value | p-Value Prob > F | |
---|---|---|---|---|---|---|
Model | 51340.71 | 9 | 5704.52 | 4.82 | 0.0109 | significant |
A-NaCl | 1785.70 | 1 | 1785.70 | 1.51 | 0.2475 | |
B-pH | 1022.27 | 1 | 1022.27 | 0.86 | 0.3746 | |
C-MSG | 10171.51 | 1 | 10171.51 | 8.59 | 0.0150 | |
AB | 22116.60 | 1 | 22116.60 | 18.69 | 0.0015 | |
AC | 252.18 | 1 | 252.18 | 0.21 | 0.6543 | |
BC | 4724.24 | 1 | 4724.24 | 3.99 | 0.0737 | |
A2 | 3591.31 | 1 | 3591.31 | 3.03 | 0.1121 | |
B2 | 8092.15 | 1 | 8092.15 | 6.84 | 0.0258 | |
C2 | 2935.42 | 1 | 2935.42 | 2.48 | 0.1464 | |
Residual | 11836.08 | 10 | 1183.61 | |||
Lack of Fit | 8402.14 | 5 | 1680.43 | 2.45 | 0.1742 | not significant |
Pure Error | 3433.95 | 5 | 686.79 | |||
Cor Total | 63,176.79 | 19 | ||||
Standard Deviation = 34.40 | Mean = 536.33 | Adequate Precision = 0.6440 | ||||
R2 = 0.8127 | Adjusted R2 = 0.6440 |
Microorganism | Isolation Source | Culture Media | GABA Production mg/L | Optimization Method | Reference |
---|---|---|---|---|---|
Tetragenococcus halophilus strain KBC | Soy sauce moromi | MRS broth and 5% NaCl | 293.4 | Unoptimized | This study |
Tetragenococcus halophilus strain KBC | Soy sauce moromi | MRS broth, MSG 5 g/L, and 20% NaCl | 653.1 | Response surface methodology | This study |
Tetragenococcus halophilus strain KBC | Soy sauce moromi | Soybeans and 20% molasses | 159.0 | Unoptimized | [29] |
Bacillus cereus strain KBC | Soy sauce moromi | MRS broth | 532.7 | Unoptimized | [30] |
Bacillus cereus strain KBC | Soy sauce moromi | MRS broth and MSG (5 g/L) | 3393.0 | Response surface methodology | [30] |
Bacillus cereus strain KBC | Soy sauce moromi | Soybeans and 5% molasses | 161.0 | Unoptimized | [29] |
Aspergillus oryzae NSK | Soy sauce koji | Glutamic acid | 194.0 | Unoptimized | [28] |
Aspergillus oryzae NSK | Soy sauce koji | Cane molasses | 354.1 | One-factor-at-a-time optimization | [20] |
Aspergillus oryzae NSK | Soy sauce koji | Sucrose, yeast extract, glutamic acid, and C8:N3 | 3278.3 | One-factor-at-a-time optimization | [4] |
Aspergillus oryzae NSK | Soy sauce koji | Soybeans and organic wheat flour | 1290.0 | Unoptimized | [29] |
Lactobacillus fermentum | Palm wine | Soymilk | 5340.0 | Response surface methodology | [38] |
Streptococcus thermophilus 84C | Nostrano cheese | Milk | 84.0 | Unoptimized | [10] |
Lactobacillus plantarum L10-11 | Fermented fish (Plaa-som) | MRS broth | 15740.0 | One-factor-at-a-time optimization | [25] |
Lactobacillus delbrueckii ssp. bulgaricus | NP | MRS broth | 36.1 | Response surface methodology | [32] |
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Sassi, S.; Ilham, Z.; Jamaludin, N.S.; Halim-Lim, S.A.; Shin Yee, C.; Weng Loen, A.W.; Poh Suan, O.; Ibrahim, M.F.; Wan-Mohtar, W.A.A.Q.I. Critical Optimized Conditions for Gamma-Aminobutyric Acid (GABA)-Producing Tetragenococcus Halophilus Strain KBC from a Commercial Soy Sauce Moromi in Batch Fermentation. Fermentation 2022, 8, 409. https://doi.org/10.3390/fermentation8080409
Sassi S, Ilham Z, Jamaludin NS, Halim-Lim SA, Shin Yee C, Weng Loen AW, Poh Suan O, Ibrahim MF, Wan-Mohtar WAAQI. Critical Optimized Conditions for Gamma-Aminobutyric Acid (GABA)-Producing Tetragenococcus Halophilus Strain KBC from a Commercial Soy Sauce Moromi in Batch Fermentation. Fermentation. 2022; 8(8):409. https://doi.org/10.3390/fermentation8080409
Chicago/Turabian StyleSassi, Soumaya, Zul Ilham, Nazzatush Shimar Jamaludin, Sarina Abdul Halim-Lim, Chong Shin Yee, Alan Wong Weng Loen, Ooi Poh Suan, Mohamad Faizal Ibrahim, and Wan Abd Al Qadr Imad Wan-Mohtar. 2022. "Critical Optimized Conditions for Gamma-Aminobutyric Acid (GABA)-Producing Tetragenococcus Halophilus Strain KBC from a Commercial Soy Sauce Moromi in Batch Fermentation" Fermentation 8, no. 8: 409. https://doi.org/10.3390/fermentation8080409