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Research articles

ScienceAsia 48 (2022): 254-262 |doi: 10.2306/scienceasia1513-1874.2022.037


Identification of gamma-aminobutyric acid (GABA)-producing lactic acid bacteria from plant-based Thai fermented foods and genome analysis of Lactobacillus brevis GPB7-4


Amnat Pakdeetoa,*, Sukanya Phuengjayaemb, Tajchada Arayakarna, Chantharat Phitchayaphona, Santhita Tungkajiwangkoonc, Somboon Tanasupawatd

 
ABSTRACT:      Sixteen gamma-aminobutyric acid (GABA)-producing lactic acid bacteria (LAB) strains were isolated from plant-based Thai fermented foods, such as fermented bamboo shoots (naw-mai-dong), pickled green mustard (phakgard-dong), salted mango (ma-muang-dong), and sweetened radish (hua-chai-po), obtained in Central and Eastern Thailand. These strains were placed in a monophyletic cluster consisting of Lactobacillus, Pediococcus, and Leuconostoc species and divided into seven groups based on phenotypic characteristics and 16S rRNA gene sequences. Eleven rod-shape strains of Lactobacillus were identified as L. brevis (Group I, 6 strains), L. pentosus (Group II, 2 strains), L. fermentum (Group III, 2 strains), and L. plantarum (Group IV, 1 strain). Two tetrad-forming strains of Pediococcus were identified as P. acidilactici (Group V, 1 strain) and P. pentosaceus (Group VI, 1 strain). In addition, three coccus chain bacteria were identified as Leuconostoc mesenteroides (Group VII, 3 strains). The produced GABA from the 16 strains ranged from 0.76?0.02 to 13.42?0.28 g/l. Among them, L. brevis GPB7-4 (Group I) gave the highest level of GABA production at 13.42?0.28 g/l from 30 g/l monosodium glutamate (MSG) when cultivated at 30 ?C for 72 h. Based on genome analysis, the GPB7-4 strain was closely related to L. brevis ATCC 367 with an ANIb value of 99.94%. The strain consisted of the complete genes of GABA producer gadA and gadB indicating its ability to produce GABA, thus it is a promising candidate for fermented food applications.

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a Program in Food Science and Technology, Faculty of Agriculture and Life Sciences, Chandrakasem Rajabhat University, Bangkok 10900 Thailand
b Department of Microbiology, Faculty of Science, King Mongkut?s University of Technology Thonburi, Bangkok 10140 Thailand
c Program in Agriculture, Faculty of Agriculture and Life Sciences, Chandrakasem Rajabhat University, Bangkok 10900 Thailand
d Department of Biochemistry and Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330 Thailand

* Corresponding author, E-mail: amnat.p@chandra.ac.th

Received 17 May 2021, Accepted 1 Dec 2021