Preparation of a Forgotten Elixir: Panchagavya and Isolation of GABA Producing Probiotics

Abstract

Aim: The current study aims to optimize and quantify the production of GABA from isolates obtained from Panchagavya.Materials and Methods: Using TLC and a UV-vis spectrophotometer, a number of microorganisms that were isolated from the Panchagavya were examined for their ability to produce GABA. The physical and chemical parameters such as temperature, pH, incubation period, and glutamic acid concentration were optimized for the maximum production of GABA by the selected isolates (V2 and V7) using the Box-Behnken method.Results: The colonies exhibiting typical traits were separated and examined for the generation of GABA. The selected strains V2 and V7; it was identified as Enterococcus faecium and Alcaligenes sp., respectively, using 16S rRNA sequencing. The results of the optimization studies showed that isolate V2 produced a greater amount of GABA after the incubation of 48 hr at a pH of 4.5 at 35°C, 500 mM of glutamic acid concentration, and utilized lactose as the best carbon source. Similarly, isolate V7 produced more GABA after the incubation of 48 hr at a pH of 5.5 at 25°C, 500 mM of glutamic acid, and utilized lactose as the best carbon source.Conclusion: Hence, the probiotic isolates derived from Panchagavya have the ability to serve as a potential starter culture for the production of GABA in the industrial sectors.

Keywords: GABA; Neurotransmitter; Panchagavya; Probiotics