Optimization of γ-amino butyric acid production in a newly isolated Lactobacillus brevis

Biotechnol Lett. 2014 Jan;36(1):93-8. doi: 10.1007/s10529-013-1326-z.

Abstract

An isolate from kimchi, identified as Lactobacillus brevis, accumulated γ-aminobutyric acid (GABA), a major inhibitory neurotransmitter, in the culture medium. Optimal culture conditions for growth of L. brevis and production of GABA were 6 % (w/v) l-glutamic acid, 4 % (w/v) maltose, 2 % (w/v) yeast extract, 1 % (w/v) NaCl, 1 % (w/v) CaCl2, 2 g Tween 80/l, and 0.02 mM pyridoxal 5′-phosphate at initial pH 5.25 and 37 °C. GABA reached 44.4 g/l after 72 h cultivation with a conversion rate 99.7 %, based on the amount (6 %) of l-glutamic acid added. GABA was purified using ion exchange column chromatography with 70 % recovery and 97 % purity.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Culture Media / chemistry
  • Culture Media / metabolism
  • Fermentation
  • Food Microbiology
  • Glutamic Acid / metabolism
  • Hydrogen-Ion Concentration
  • Levilactobacillus brevis / metabolism*
  • Maltose / metabolism
  • Nitrogen / metabolism
  • gamma-Aminobutyric Acid / analysis
  • gamma-Aminobutyric Acid / metabolism*

Substances

  • Culture Media
  • Glutamic Acid
  • gamma-Aminobutyric Acid
  • Maltose
  • Nitrogen