2019 ; Vol.29-2: 209~221
|Author||Thi Thu-Thao Vo, Jong-Hyun Park|
|Place of duty||Gachon University, Seongnam, Republic of Korea|
|Title||Characteristics of Potential Gamma-Aminobutyric Acid-Producing Bacteria Isolated from Korean and Vietnamese Fermented Fish Products|
J. Microbiol. Biotechnol.2019 ;
|Abstract||Gamma-aminobutyric acid (GABA) is a neurotransmitter that exerts several physiological
functions and positive effects on human health. The aim of this study was to isolate and
characterize the strains that had GABA-producing abilities from various fermented fish
products. A total of 91 acid-producing strains were isolated from 41 samples of fermented fish
products, and 27 strains showing GABA-producing abilities were identified by the 16S rDNA
sequences. Among the strains, 31% strains tolerated at high-salt environment of 10–20%
throughout the fermentation of fish sauces. The 27 isolates that produced GABA at various
concentrations did so in the range of 5 to 454 mM. These GABA-producing isolates were
identified as lactic acid bacteria of 14 strains, which included twelve Lactococcus lactis, one
Enterococcus faecium, and one Lactococcus pentosus; eight Bacillus cereus group, which included
seven B. thuringiensis and one B. cereus; and five Staphylococcus spp. Interestingly, with
Vietnamese fish sauces, we mostly identified species of B. thuringiensis and Staphylococcus spp.,
while with Korean fermented fish products, the majority of the strains identified belonged to
L. lactis. Among the strains, B. thuringiensis LH2134 produced the highest levels of GABA at
366 mM among the strains identified from Vietnamese fish sauces, whereas L. lactis LA43, a
new strain isolated from Korean jeotgal (salted shrimp paste), produced the highest amount of
GABA at 454 mM and the glutamate concentration in the medium was essential for GABA
accumulation. Therefore, such the isolates might serve as good starters for development of
more GABA-reinforced foods among fermented fish products.|
|Key_word||Gamma-aminobutyric acid, Bacillus, fermented fish products, glutamate, lactic acid bacteria, Staphylococcus|
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