Isolation, identification, and optimization of γ-aminobutyric acid (GABA)-producing Bacillus cereus Strain KBC from a commercial soy Sauce moromi in submerged-liquid fermentation

• Main Authors: Wan-Mohtar, Wan Abd Al Qadr Imad, Sohedein, Mohamad Nor Azzimi, Ibrahim, Mohamad Faizal, Ab Kadir, Safuan, Ooi, Poh Suan, Wong, Alan Weng Loen, Sassi, Soumaya, Ilham, Zul
• Format: Article
• Language: English
• Published: MDPI 2020
• Subjects: Q Science (General); QH301 Biology
• Online Access: http://eprints.um.edu.my/24165/1/Zul%20Ilham%20%282020%29.pdf; http://eprints.um.edu.my/24165/; https://doi.org/10.3390/pr8060652

A new high γ-aminobutyric acid (GABA) producing strain of Bacillus cereus was successfully isolated from soy sauce moromi. This B. cereus strain named KBC shared similar morphological characteristics (Gram-positive, rod-shaped) with the reference B. cereus. 16S rRNA sequence of B. cereus KBC was fou...