Critical Optimized Conditions for Gamma-Aminobutyric Acid (GABA)-Producing Tetragenococcus Halophilus Strain KBC from a Commercial Soy Sauce Moromi in Batch Fermentation

Gamma-aminobutyric acid (GABA) has several health-promoting qualities, leading to a growing demand for natural GABA production via microbial fermentation. The GABA-producing abilities of the new Tetragenococcus halophilus (THSK) isolated from commercial soy sauce moromi were proven in this investigation. Under aerobic conditions, isolate produced 293.43 mg/L after 5 days cultivation, compared 217.13 under anaerobic conditions. Critical parameters such as pH, monosodium glutamate (MSG), and sodium chloride (NaCl) concentrations examined improve yield. MSG had most significant impact on synthesis was not suppressed even at high NaCl concentrations. Data showed that pH 8, content g/L, 20% best culture ultimate yield improved 653.101 mg/L, 2.22-fold increase (293.43 mg/L). This design shows bacteria THSK industrial capability can be incorporated into functional food.