Optimization of culture conditions for gamma-aminobutyric acid production by newly identified Pediococcus pentosaceus MN12 isolated from ‘mam nem’, a fermented fish sauce

Optimization of culture conditions for gamma-aminobutyric acid production by newly identified Pediococcus pentosaceus MN12 isolated from ‘mam nem’, a fermented fish sauce

This study was aimed to identify and optimize the culture conditions for gamma-aminobutyric acid (GABA) production by a lactic acid bacterium strain isolated from mam nem, a fermented fish sauce. Among the six isolates obtained from mam nem, the MN12 had the most potent GABA-producing capability. Th...

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Bibliographic Details
Main Authors: Do Thi Bich Thuy, An Tien Nguyen, Kuan Shiong Khoo, Kit Wayne Chew, Margo Cnockaert, Peter Vandamme, Yeek-Chia Ho, Nguyen Duc Huy, Heriberto Hernández Cocoletzi, Pau Loke Show
Format: Article
Language:English
Published: Taylor & Francis Group 2021-01-01
Series:Bioengineered
Subjects:
gaba
optimization
pedioccocus pentosaceus
fermented fish sauce
Online Access:http://dx.doi.org/10.1080/21655979.2020.1857626

Internet

http://dx.doi.org/10.1080/21655979.2020.1857626

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