STUDY ON SELECTION AND CULTIVATION OF Bacillus sp. FOR GAMMA-AMINOBUTYRIC ACID SYNTHESIS IN TOFU SOUR LIQUID

Authors

  • Huynh Thanh Truc Undergraduate student in Biotechnology program, University of Science, National University Ho Chi Minh City, Viet Nam Author
  • Duong Thi Yen Nhi Undergraduate student in Biotechnology program, University of Science, National University Ho Chi Minh City, Viet Nam Author
  • Luu Minh Chau Institute of Food and Biotechnology, Can Tho University Author
  • Nguyen Ngoc Thanh Institute of Food and Biotechnology, Can Tho University Author
  • Bùi Hoàng Đăng Long Viện Công nghệ Sinh học và Thực phẩm, Đại học Cần Thơ Author
  • Huynh Xuan Phong Institute of Food and Biotechnology, Can Tho University Corresponding Author

DOI:

https://doi.org/10.62985/j.huit_ojs.vol26.no3.438

Keywords:

Gamma-aminobutyric acid (GABA), Bacillus sp., fermentation, tofu sour liquid, GABA production

Abstract

Gamma-aminobutyric acid (GABA) is a non-protein amino acid that plays an important role in the nervous system of organisms. The application of microorganisms to produce GABA from by-products is also considered a sustainable and effective production method. The study was conducted to select Bacillus strains capable of synthesizing GABA and to investigate the culture conditions, such as the carbon source, nitrogen source, and pH of the environment suitable for the selected Bacillus strains in the liquid waste of tofu. The results indicate that Bacillus sp. HV5 had the highest GABA biosynthesis ability in liquid waste of tofu when supplemented with 1% (w/v) starch, 1% (w/v) peptone, and 1% (w/v) MSG, pH 7. After 72 h of fermentation under shaking at 200 rpm at 35 ℃, the GABA content reached 1.288 ± 0.089 mg/mL.

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Published

2026-06-28

Issue

Vol. 26 No. 3 (2026)

Section

Biology