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Purwaningtyas Kusumaningsih
Departement Nutrition, Universitas Dhyana Pura, Jl. Raya Padang Luwih, Tegal Jaya, Kuta Utara, Bali 80361; Center of Excellent for Nutribiome, Universitas Dhyana Pura, Jl. Raya Padang Luwih, Tegal Jaya, Kuta Utara, Bali 80361
Agriculture, Biological Sciences & Forestry

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Isolation and Production of γ-Aminobutyric Acid (GABA) from Lactic Acid Bacteria from Seredele, a Balinese Fermented Soybean Ida Bagus Agung Yogeswara; Ni Wayan Nursini; Purwaningtyas Kusumaningsih; I Gusti Ayu Kusumawati
agriTECH Vol 45, No 4 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.89673

Abstract

γ-Aminobutyric acid (GABA) is a major inhibitory neurotransmitter with beneficial effects on human health. Therefore, this study aimed to isolate lactic acid bacteria (LAB) from seredele, a Balinese fermented soybean, with GABA-producing potential. 16S rRNA sequencing was used to assess bacterial communities in seredele, with Providencia, Enterococcus, Vagococcus, and Bacillus identified as the predominant genera. The results showed that strains S11B and S211K produced the highest GABA levels and were identified as Limosilactobacillus fermentum and Enterococcus faecium, respectively. E. faecium S211K had maximum GABA production at 24 hours of cultivation, while L. fermentum S11B had maximal production at 48 hours. Both strains remained viable for up to 120 hours of cultivation. In conclusion, seredele serves as a source for isolating GABA-producing LAB, emphasizing the significance of local LAB with functional properties.
Co-Authors I Gusti Ayu Kusumawati Ida Bagus Agung Yogeswara Ni Wayan Nursini