Potent γ-amino butyric acid producing psychobiotic Lactococcus lactis LP-68 from non-rhizospheric soil of Syzygium cumini (Black plum)

• Published in: Archives of microbiology 2022-01, Vol.204 (1), p.82-82, Article 82
• Main Authors: Sharma, Pushpendra, Singh, Neera, Singh, Surender, Khare, Sunil Kumar, Nain, Pawan Kumar Singh, Nain, Lata
• Format: Article
• Language: English
• Subjects: Acids; Bacteria; Biochemistry; Biomedical and Life Sciences; Biotechnology; Butyric acid; Cell Biology; Ecology; Functional foods & nutraceuticals; gamma-Aminobutyric Acid; Humans; Lactic acid; Lactic acid bacteria; Lactococcus lactis; Life Sciences; Microbial Ecology; Microbiology; Muscle contraction; Muscles; Optimization; Original Paper; Physical characteristics; Prunus domestica; Response surface methodology; Soil; Starter cultures; Syzygium; Syzygium cumini; γ-Aminobutyric acid
• ISSN: 0302-8933; 1432-072X
• DOI: 10.1007/s00203-021-02629-4

Gamma amino butyric acid (GABA) is a chemical messenger that plays a significant role in muscle relaxation and brain health. Certain lactic acid bacteria (LAB) produce significant levels of GABA and thus act as potential psychobiotic cultures. In the present study, LAB were isolated from non-rhizospheric soil sample of Syzygium cumini (Black plum). A total of 57 LAB were isolated on the basis of their morphological and acid producing characteristic on de Man Rogosa Sharpe (MRS) agar. Only seven isolates were found to produce GABA (0.09–1.13 gL −1 ) in MRS broth and were identified as Lactococcus . However, L. lactis LP-68 produced highest amount of GABA and was selected for further optimization of culture conditions (pH, temperature and MSG) by response surface methodology (RSM). The optimization resulted in approximately four-fold increase in GABA production (4.11 gL −1 ). The results indicate that the L. lactis LP-68 can be used as starter culture for production of GABA-enriched functional foods.