Gamma-Aminobutyric Acid Production from a Novel Enterococcus avium JS-N6B4 Strain Isolated from Edible Insects

• Published in: Journal of microbiology and biotechnology Vol. 29; no. 6; pp. 933 - 943
• Main Authors: Jo, Min-Ho, Hong, Seong-Jin, Lee, Ha-Nul, Ju, Jung-Hyun, Park, Bo-Ram, Lee, Jun-Ho, Kim, Sun-Am, Eun, Jong-Ban, Wee, Young-Jung, Kim, Young-Min
• Format: Journal Article
• Language: English
• Published: Korea (South) 한국미생물·생명공학회 28.06.2019
• Subjects: 생물학; mono-sodium glutamate; gamma-aminobutyric acid; Edible insects; Entercoccus avium; optimization
• ISSN: 1017-7825; 1738-8872
• DOI: 10.4014/jmb.1905.05001

Gamma-aminobutyric acid (GABA)-producing strains were isolated from four edible insects and subjected to 16S rRNA sequence analysis. Among the four GABA-producing bacteria, JS-N6B4 exhibited the highest GABA-production, and cultivation temperature, initial pH, aerobic condition, and mono-sodium glutamate (MSG) feeding were found to be the key factors affecting GABA production rate. The culture condition was optimized in terms of glucose, yeast extract, and MSG concentrations using the response surface methodology (RSM). GABA production up to 16.64 g/L was obtained under the conditions 7 g/L glucose, 45 g/L yeast extract, and 62 g/L MSG through the optimization of medium composition by RSM. Experimental GABA production was 13.68 g/L, which was close to the predicted value (16.64 g/L) calculated from the analysis of variance, and 2.79-fold higher than the production achieved with basic medium. Therefore, GABA-producing strains may help improve the GABA production in edible insects, and provide a new approach to the use of edible insects as effective food biomaterials.