Research articles
ScienceAsia 48 (2022):ID 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
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