TY - JOUR AU - Rayavarapu, Bhargavi AU - Tallapragada, Padmavathi AU - MS, Usha PY - 2021 DA - 2021/02/26 TI - Optimization and comparison of ℽ-aminobutyric acid (GABA) production by LAB in soymilk using RSM and ANN models JO - Beni-Suef University Journal of Basic and Applied Sciences SP - 14 VL - 10 IS - 1 AB - ℽ-Aminobutyric acid (GABA) is a non-proteinaceous amino acid. In the mammalian nervous system, GABA functions as an inhibitory neurotransmitter. The present study focused on screening and optimization of ℽ-aminobutyric acid (GABA) yield by lactic acid bacteria by using soymilk as basal media. Lactobacillus fermentum (Lb. fermentum) was isolated from sourdough. The qualitative confirmation of GABA production by Lb. fermentum was observed by detecting colored spots on thin layer chromatography plate (TLC) and comparing it with standard GABA spot. The GABA from bacteria is confirmed by its molecular mass using mass spectrophotometry analysis (MS analysis). Single variable experiments were conducted for various physical and nutritional parameters, and determined the GABA content produced from Lb. fermentum, viable bacterial count, and pH of the fermented soymilk medium. Experimental data were authenticated by using response surface method (RSM) and artificial neural network (ANN) model. SN - 2314-8543 UR - https://doi.org/10.1186/s43088-021-00100-3 DO - 10.1186/s43088-021-00100-3 ID - Rayavarapu2021 ER -