Medium Formulation and Optimisation of Fermentation Condition Enhancing [gamma]-aminobutyric Acid Biosynthesis by Lactiplantibacillus plantarum B7

Extensive studies on [gamma]-aminobutyric acid (GABA) over decades highlight its significant physiological and pharmacological effects on humans. GABA produced using microbe is favoured compared to enzymatic and chemical methods due to operational ease and reduced harmful pollutant formation. This s...

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Published in:Journal of pure & applied microbiology : an international research journal of microbiology 2024-09, Vol.18 (3), p.1931
Main Authors: Pannerchelvan, Sangkaran, Wong, Fadzlie Wong Faizal, Wasoh, Helmi, Mohamed, Mohd Shamzi, Mohamad, Rosfarizan, Halim, Murni
Format: Article
Language:English
Subjects:
Biosynthesis
Dextrose
Enzymes
Fermentation
Functional foods
GABA
Glucose
Glutamate
Monosodium glutamate
Natural foods
Phosphates
Physiological aspects
Surface active agents
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Summary:Extensive studies on [gamma]-aminobutyric acid (GABA) over decades highlight its significant physiological and pharmacological effects on humans. GABA produced using microbe is favoured compared to enzymatic and chemical methods due to operational ease and reduced harmful pollutant formation. This study focused on increasing [gamma]-aminobutyric acid (GABA) biosynthesis from Lactiplantibacillus plantarum B7, employing a multi-step optimisation strategy. An unoptimised cultivation approach yielded a maximum GABA of 11.68 [+ or -] 0.04 g/L and viable cell count of 10.47 [+ or -] 0.01 log CFU/mL at 48 h. A nutrient-rich medium was developed through single-parameter optimisation, comprising 1%, 2.5% and 0.0002% of glucose, yeast extract and each trace element (CaC[O.sup.3], KI, and Tween 80) respectively. Temperature, pH, incubation period, initial concentration of monosodium glutamate (MSG) and pyridoxal-5'-phosphate (PLP) demonstrated significant contributions towards GABA production and cell growth as determined using a two-level factorial design. Steepest ascent identified optimal conditions (36[degrees]C, pH 5.5, 370 mM MSG, and 0.7 mM PLP), resulting in 30.50 g/L GABA and 11.51 log CFU/mL at 60 h. Further refinement via a central composite experiment yielded optimal conditions (temperature-35.6[degrees]C, pH-5.66, initial MSG concentration-335.61 mM, PLP concentration-0.723 mM) with improved GABA production (32.18 g/L) and cell growth (11.52 log CFU/mL) over 63.66 h. Therefore, this approach utilising lactic acid bacteria capable of GABA synthesis holds promise for mass-produced, enhanced-functional foods. Keywords: Gamma-aminobutyric Acid, Lactiplantibacillus plantarum, Medium Formulation, Response Surface Methodology
ISSN:0973-7510
DOI:10.22207/JPAM.18.3.44