γ-Aminobutyric acid production by selected lactic acid bacteria isolate of an Indonesian indigenous fermented buffalo milk (dadih) origin

Vet World Vol.12 August-2019 Article-26

Research Article

Veterinary World, 12(8): 1352-1357

https://doi.org/10.14202/vetworld.2019.1352-1357

Harnentis Harnentis¹, Nurmiati Nurmiati², Yetti Marlida¹, Frederick Adzitey³, and Nurul Huda⁴

1. Department of Animal Nutrition and Feed Technology, Faculty of Animal Science, Andalas University, West Sumatera, Indonesia.
2. Department of Biology, Faculty of Natural Sciences, Andalas University, West Sumatera, Indonesia.
3. Department of Veterinary Science, Faculty of Agriculture, University for Development Studies, Box TL 1882, Tamale, Ghana.
4. Department of Food Science, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia.

Background and Aim: This study aimed at optimizing γ-aminobutyric acid (GABA) production using lactic acid bacteria (LAB) of an Indonesian indigenous fermented buffalo milk (dadih) origin. This study utilized LAB previously cultured from dadih that has the ability to produce GABA.

Materials and Methods: The study started with the identification of selected LAB by 16S rRNA, followed by optimization of GABA production by culture conditions using different initial pH, temperature, glutamate concentration, incubation time, carbon, and nitrogen sources. 16S rRNA polymerase chain reaction and analysis by phylogenetic were used to identify Lactobacillus plantarum (coded as N5) responsible for the production of GABA.

Results: GABA production by high-performance liquid chromatography was highest at pH of 5.5, temperature of 36°C, glutamate concentration of 500 mM, and incubation time of 84 h. Peptone and glucose served as the nitrogen and carbon sources, respectively, whereas GABA was produced at optimum fermentation condition of 211.169 mM.

Conclusion: Production of GABA by L. plantarum N5 was influenced by initial pH of 5.5, glutamic acid concentration, nitrogen source, glucose as carbon source, and incubation temperature and time. Keywords: fermented buffalo milk, Indonesian indigenous product, lactic acid bacteria, γ-aminobutyric acid.

Keywords: fermented buffalo milk, Indonesian indigenous product, lactic acid bacteria, γ-aminobutyric acid.

How to cite this article: Harnentis H, Nurmiati N, Marlida Y, Adzitey F, Huda N (2019) ?-Aminobutyric acid production by selected lactic acid bacteria isolate of an Indonesian indigenous fermented buffalo milk (dadih) origin, Veterinary World, 12(8): 1352-1357.

Received: 17-03-2019 Accepted: 17-07-2019 Published online: 30-08-2019

Corresponding author: Yetti Marlida E-mail: yettimarlida@ansci.unand.ac.id

DOI: 10.14202/vetworld.2019.1352-1357

Copyright: Harnentis, et al. This article is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http:// creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.