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Lactobacillus futsaii CS3, a New GABA-Producing Strain Isolated from Thai Fermented Shrimp (Kung-Som)

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Abstract

Kung-Som is a popular traditional Thai fermented shrimp product. It is rich in glutamic acid, which is the major substrate for the biosynthesis of gamma-aminobutyric acid (GABA) by lactic acid bacteria (LAB). In the present study, LAB from Kung-Som were isolated, screened for GABA formation, and the two isolates that transform glutamic acid most efficiently into GABA were identified. Based on the API-CHL50 fermentation profile and a phylogenetic tree of 16S rDNA sequences, strain CS3 and CS5 were identified as Lactobacillus futsaii, which was for the first time shown to be a promising GABA producer. L. futsaii CS3 was the most efficient microorganism for the conversion of 25 mg/mL monosodium glutamate (MSG) to GABA, with a maximum yield of more than 99% conversion rate within 72 h. The open reading frame (ORF) of the glutamate decarboxylase (gad) gene was identified by PCR. It consists of 1410 bp encoding a polypeptide of 469 amino acids with a predicted molecular weight of 53.64 kDa and an isoelectric point (pI) of 5.56. Moreover, a good quality of the constructed model of L. futsaii CS3 was also estimated. Our results indicate that L. futsaii CS3 could be of interest for the production of GABA-enriched foods by fermentation and for other value-added products.

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Acknowledgements

This study was financially supported by the Thailand Research Fund through the Royal Golden Jubilee Ph.D. Program (Grant No. PHD/0060/2556) and Shell Centennial Education Fund, Shell Companies in Thailand. Some part of this research was funded by Prince of Songkla University through Contract No. AGR580355S. The authors thank the Scientific Equipment Center, Prince of Songkla University, Hat Yai, Songkhla, Thailand for their excellent technical assistance.

Funding

This study was funded by the Thailand Research Fund through the Royal Golden Jubilee Ph.D. Program (Grant No. PHD/0060/2556). This study was funded by Shell Centennial Education Fund, Shell Companies in Thailand. This study was funded by Prince of Songkla University through Contract No. AGR580355S.

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Authors and Affiliations

  1. Biotechnology for Bioresource Utilization Laboratory, Department of Industrial Biotechnology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand

    Chatthaphisuth Sanchart & Suppasil Maneerat

  2. Department of Biochemistry, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand

    Onnicha Rattanaporn

  3. Department of Food Sciences and Technology, Food Biotechnology Laboratory, BOKU University of Natural Resources and Life Sciences, Vienna, Austria

    Chatthaphisuth Sanchart & Dietmar Haltrich

  4. Scientific Equipment Center, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand

    Pimpimol Phukpattaranont

Authors
  1. Chatthaphisuth Sanchart
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  2. Onnicha Rattanaporn
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  3. Dietmar Haltrich
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  4. Pimpimol Phukpattaranont
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  5. Suppasil Maneerat
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Correspondence to Suppasil Maneerat.

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Fig. S1

Phylogenetic tree of the 16S rDNA sequences of strain CS3 and CS5 with recognized Lactobacillus species. Bootstrap values expressed as percentages of 1000 replications (greater than 50% are shown at the branch points). Bar, 0.01 substitutions per nucleotide position (DOCX 145 kb)

Fig. S2

Cartoon representation of the homology model of the GadB monomer at low pH. The N-terminal domain is colored yellow, the large domain is in pink color, the small domain or C-terminal is shown in deep blue color, and the β-hairpin region is colored green. The PLP-binding domain and motif sheets are colored light blue and white, respectively (DOCX 380 kb)

Supplementary material 3 (DOCX 21 kb)

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Sanchart, C., Rattanaporn, O., Haltrich, D. et al. Lactobacillus futsaii CS3, a New GABA-Producing Strain Isolated from Thai Fermented Shrimp (Kung-Som). Indian J Microbiol 57, 211–217 (2017). https://doi.org/10.1007/s12088-016-0632-2

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  • DOI: https://doi.org/10.1007/s12088-016-0632-2

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