Isolation, Identification, and Optimization of gamma-Aminobutyric Acid (GABA)-Producing Bacillus cereus Strain KBC from a Commercial Soy Sauce moromi in Submerged-Liquid Fermentation

A new high gamma-aminobutyric acid (GABA) producing strain ofBacillus cereuswas successfully isolated from soy saucemoromi. ThisB. cereusstrain named KBC shared similar morphological characteristics (Gram-positive, rod-shaped) with the reference B. cereus. 16S rRNA sequence of B. cereus KBC was foun...

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Veröffentlicht in:	Processes 2020-06, Vol.8 (6), p.652, Article 652
Hauptverfasser:	Wan-Mohtar, Wan Abd Al Qadr Imad, Sohedein, Mohamad Nor Azzimi, Ibrahim, Mohamad Faizal, Ab Kadir, Safuan, Suan, Ooi Poh, Loen, Alan Wong Weng, Sassi, Soumaya, Ilham, Zul
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino acids Bacillus cereus Bacteria Cultivation Deoxyribonucleic acid DNA Engineering Engineering, Chemical Fermentation Food Functional foods & nutraceuticals Identification Microorganisms Monosodium glutamate Moromi Morphology Optimization pH effects Phylogenetics Phylogeny Physical characteristics Proteins Response surface methodology rRNA 16S Sauces Science & Technology Sodium glutamate Soy sauce Soybeans Technology γ-Aminobutyric acid
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