Characterization and comparative genomic analysis of gamma-aminobutyric acid (GABA)-producing lactic acid bacteria from Thai fermented foods,Biotechnology Letters

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Characterization and comparative genomic analysis of gamma-aminobutyric acid (GABA)-producing lactic acid bacteria from Thai fermented foods
Biotechnology Letters ( IF 2.7 ) Pub Date : 2021-05-17 , DOI: 10.1007/s10529-021-03140-y
Sukanya Phuengjayaem _{1,

2} , Auttaporn Booncharoen ₃ , Somboon Tanasupawat ₁

Affiliation

Objectives

This study aimed to screen, characterize, and annotate the genome along with the comparison of GABA synthesis genes presented in lactic acid bacteria (LAB).

Results

Thirty-five LAB isolates from fermented foods were screened for GABA production using thin-layer chromatography (TLC). Fifteen isolates produced GABA ranging from 0.07 to 22.94 g/L. Based on their GTG₅ profiles, phenotypic, and genotypic characteristics, isolates LSI1-1, LSI1-5, LSI2-1, LSI2-2, LSI2-3, LSI2-5, and LSM3-1-4 were identified as Lactobacillus plantarum subsp. plantarum; isolate LSM1-4 was Lactobacillus argentoratensis; isolates CAB1-2, CAB1-5, CAB1-7, and LSI1-4 were Lactobacillus pentosus; and CAB1-1, LSM3-1-1 and LSM3-2-3 were Lactobacillus fermentum. Strains LSI2-1 and CAB1-7 from pickled vegetables were selected for genome analysis. The gadA gene (1410 bp, 470aa) was encountered in GABA production of both strains and no other glutamate decarboxylase (GAD) genes were found in the genomes when compared with other LAB strains. The presence of gadA is evidence for GABA production. Strains LSI2-1 and CAB1-7 produced 22.94 g/L and 11.59 g/L of GABA in GYP broth supplemented with 3% (w/v) MSG at 30 °C for 72 h, respectively.

Conclusions

Our report highlights the characterization of LAB and GABA production of L. plantarum LSI2-1 strain with its GABA synthesis gene.

Graphic abstract

GABA production of strains LSI2-1 and CAB1-7 in GYP broth with 3% (w/v) MSG and comparative GAD genes

中文翻译：

泰国发酵食品中产γ-氨基丁酸（GABA）乳酸菌的特征和比较基因组分析

目标

本研究旨在筛选、表征和注释基因组，同时比较乳酸菌 (LAB) 中存在的 GABA 合成基因。

结果

使用薄层色谱 (TLC) 筛选了来自发酵食品的 35 种 LAB 分离株以生产 GABA。15 个分离株产生的 GABA 范围从 0.07 到 22.94 g/L。根据其 GTG ₅谱、表型和基因型特征，分离株 LSI1-1、LSI1-5、LSI2-1、LSI2-2、LSI2-3、LSI2-5 和 LSM3-1-4 被鉴定为植物乳杆菌亚种. 植物油；分离株 LSM1-4 为Lactobacillus argentoratensis；分离株CAB1-2、CAB1-5、CAB1-7和LSI1-4为戊糖乳杆菌；CAB1-1、LSM3-1-1和LSM3-2-3为发酵乳杆菌。选择来自腌制蔬菜的菌株 LSI2-1 和 CAB1-7 进行基因组分析。该嘎达与其他 LAB 菌株相比，在两种菌株的 GABA 生产中都遇到了 GABA 基因（1410 bp，470aa），并且在基因组中未发现其他谷氨酸脱羧酶 (GAD) 基因。gadA的存在是 GABA 产生的证据。菌株 LSI2-1 和 CAB1-7 在 GYP 肉汤中分别产生 22.94 g/L 和 11.59 g/L 的 GABA，并在 30 °C 下添加 3% (w/v) 味精，持续 72 小时。