Optimization of γ-Aminobutyric Acid Production by Lactobacillus plantarum Taj-Apis362 from Honeybees
Dominant strains of lactic acid bacteria (LAB) isolated from honey bees were evaluated for their γ-aminobutyric acid (GABA)-producing ability. Out of 24 strains, strain Taj-Apis362 showed the highest GABA-producing ability (1.76 mM) in MRS broth containing 50 mM initial glutamic acid cultured for 60...
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MDPI AG
2015-04-01
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| Series: | Molecules |
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| Online Access: | http://www.mdpi.com/1420-3049/20/4/6654 |
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| author | Naser Tajabadi Afshin Ebrahimpour Ali Baradaran Raha Abdul Rahim Nor Ainy Mahyudin Mohd Yazid Abdul Manap Fatimah Abu Bakar Nazamid Saari |
| author_facet | Naser Tajabadi Afshin Ebrahimpour Ali Baradaran Raha Abdul Rahim Nor Ainy Mahyudin Mohd Yazid Abdul Manap Fatimah Abu Bakar Nazamid Saari |
| author_sort | Naser Tajabadi |
| collection | DOAJ |
| description | Dominant strains of lactic acid bacteria (LAB) isolated from honey bees were evaluated for their γ-aminobutyric acid (GABA)-producing ability. Out of 24 strains, strain Taj-Apis362 showed the highest GABA-producing ability (1.76 mM) in MRS broth containing 50 mM initial glutamic acid cultured for 60 h. Effects of fermentation parameters, including initial glutamic acid level, culture temperature, initial pH and incubation time on GABA production were investigated via a single parameter optimization strategy. The optimal fermentation condition for GABA production was modeled using response surface methodology (RSM). The results showed that the culture temperature was the most significant factor for GABA production. The optimum conditions for maximum GABA production by Lactobacillus plantarum Taj-Apis362 were an initial glutamic acid concentration of 497.97 mM, culture temperature of 36 °C, initial pH of 5.31 and incubation time of 60 h, which produced 7.15 mM of GABA. The value is comparable with the predicted value of 7.21 mM. |
| first_indexed | 2024-12-12T01:39:35Z |
| format | Article |
| id | doaj.art-19c09e143520456db41e50c48c4655cc |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-12T01:39:35Z |
| publishDate | 2015-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-19c09e143520456db41e50c48c4655cc2022-12-22T00:42:44ZengMDPI AGMolecules1420-30492015-04-012046654666910.3390/molecules20046654molecules20046654Optimization of γ-Aminobutyric Acid Production by Lactobacillus plantarum Taj-Apis362 from HoneybeesNaser Tajabadi0Afshin Ebrahimpour1Ali Baradaran2Raha Abdul Rahim3Nor Ainy Mahyudin4Mohd Yazid Abdul Manap5Fatimah Abu Bakar6Nazamid Saari7Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Serdang 43400, Selangor, MalaysiaDepartment of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Serdang 43400, Selangor, MalaysiaDepartments of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, University Putra Malaysia, Serdang 43400, Selangor, MalaysiaDepartments of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, University Putra Malaysia, Serdang 43400, Selangor, MalaysiaDepartment of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Serdang 43400, Selangor, MalaysiaDepartment of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, Serdang 43400, Selangor, MalaysiaDepartment of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Serdang 43400, Selangor, MalaysiaDepartment of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Serdang 43400, Selangor, MalaysiaDominant strains of lactic acid bacteria (LAB) isolated from honey bees were evaluated for their γ-aminobutyric acid (GABA)-producing ability. Out of 24 strains, strain Taj-Apis362 showed the highest GABA-producing ability (1.76 mM) in MRS broth containing 50 mM initial glutamic acid cultured for 60 h. Effects of fermentation parameters, including initial glutamic acid level, culture temperature, initial pH and incubation time on GABA production were investigated via a single parameter optimization strategy. The optimal fermentation condition for GABA production was modeled using response surface methodology (RSM). The results showed that the culture temperature was the most significant factor for GABA production. The optimum conditions for maximum GABA production by Lactobacillus plantarum Taj-Apis362 were an initial glutamic acid concentration of 497.97 mM, culture temperature of 36 °C, initial pH of 5.31 and incubation time of 60 h, which produced 7.15 mM of GABA. The value is comparable with the predicted value of 7.21 mM.http://www.mdpi.com/1420-3049/20/4/6654γ-aminobutyric acid (GABA)response surface methodology (RSM)glutamic acidLactobacillus plantarum Taj-Apis362 |
| spellingShingle | Naser Tajabadi Afshin Ebrahimpour Ali Baradaran Raha Abdul Rahim Nor Ainy Mahyudin Mohd Yazid Abdul Manap Fatimah Abu Bakar Nazamid Saari Optimization of γ-Aminobutyric Acid Production by Lactobacillus plantarum Taj-Apis362 from Honeybees Molecules γ-aminobutyric acid (GABA) response surface methodology (RSM) glutamic acid Lactobacillus plantarum Taj-Apis362 |
| title | Optimization of γ-Aminobutyric Acid Production by Lactobacillus plantarum Taj-Apis362 from Honeybees |
| title_full | Optimization of γ-Aminobutyric Acid Production by Lactobacillus plantarum Taj-Apis362 from Honeybees |
| title_fullStr | Optimization of γ-Aminobutyric Acid Production by Lactobacillus plantarum Taj-Apis362 from Honeybees |
| title_full_unstemmed | Optimization of γ-Aminobutyric Acid Production by Lactobacillus plantarum Taj-Apis362 from Honeybees |
| title_short | Optimization of γ-Aminobutyric Acid Production by Lactobacillus plantarum Taj-Apis362 from Honeybees |
| title_sort | optimization of γ aminobutyric acid production by lactobacillus plantarum taj apis362 from honeybees |
| topic | γ-aminobutyric acid (GABA) response surface methodology (RSM) glutamic acid Lactobacillus plantarum Taj-Apis362 |
| url | http://www.mdpi.com/1420-3049/20/4/6654 |
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