title: Optimization of γ-aminobutyric acid production by Lactobacillus plantarum Taj-Apis362 from honeybees.
abstract: Dominant strains of lactic acid bacteria (LAB) isolated from honey bees were evaluated for their γ-aminobutyric acid (GABA)-producing ability. Out of 24 strains, strain Taj-Apis362 showed the highest GABA-producing ability (1.76 mM) in MRS broth containing 50 mM initial glutamic acid cultured for 60 h. Effects of fermentation parameters, including initial glutamic acid level, culture temperature, initial pH and incubation time on GABA production were investigated via a single parameter optimization strategy. The optimal fermentation condition for GABA production was modeled using response surface methodology (RSM). The results showed that the culture temperature was the most significant factor for GABA production. The optimum conditions for maximum GABA production by Lactobacillus plantarum Taj-Apis362 were an initial glutamic acid concentration of 497.97 mM, culture temperature of 36 °C, initial pH of 5.31 and incubation time of 60 h, which produced 7.15 mM of GABA. The value is comparable with the predicted value of 7.21 mM.
authors.affiliation: Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Serdang 43400, Selangor, Malaysia. ntajabadi@yahoo.com.|Department of Honey Bee, Animal Science Research Institute of Iran (ASRI), Karaj 315851483, Iran. ntajabadi@yahoo.com.
authors.forename: Naser
authors.initials: N
authors.lastname: Tajabadi
authors.affiliation: Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Serdang 43400, Selangor, Malaysia. afshin.ebrahimpour@gmail.com.
authors.forename: Afshin
authors.initials: A
authors.lastname: Ebrahimpour
authors.affiliation: Departments of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, University Putra Malaysia, Serdang 43400, Selangor, Malaysia. alib_100@yahoo.com.
authors.forename: Ali
authors.initials: A
authors.lastname: Baradaran
authors.affiliation: Departments of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, University Putra Malaysia, Serdang 43400, Selangor, Malaysia. raha@upm.edu.my.
authors.forename: Raha Abdul
authors.initials: RA
authors.lastname: Rahim
authors.affiliation: Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Serdang 43400, Selangor, Malaysia. norainy@upm.edu.my.
authors.forename: Nor Ainy
authors.initials: NA
authors.lastname: Mahyudin
authors.affiliation: Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, Serdang 43400, Selangor, Malaysia. myazid@upm.edu.my.
authors.forename: Mohd Yazid Abdul
authors.initials: MY
authors.lastname: Manap
authors.affiliation: Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Serdang 43400, Selangor, Malaysia. fatim@upm.edu.my.
authors.forename: Fatimah Abu
authors.initials: FA
authors.lastname: Bakar
authors.affiliation: Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Serdang 43400, Selangor, Malaysia. nazamid@upm.edu.my.
authors.forename: Nazamid
authors.initials: N
authors.lastname: Saari
mesh_terms: D000704:Analysis of Variance; D000818:Animals; D001516:Bees / Q000382:microbiology*; D005285:Fermentation; D018698:Glutamic Acid / Q000378:metabolism; D006863:Hydrogen-Ion Concentration; D048191:Lactiplantibacillus plantarum / Q000254:growth & development / Q000302:isolation & purification / Q000378:metabolism*; D008962:Models, Theoretical; D013696:Temperature; D005680:gamma-Aminobutyric Acid / Q000096:biosynthesis* / Q000737:chemistry
chemical_list: D018698:Glutamic Acid; D005680:gamma-Aminobutyric Acid