Optimization of γ-amino butyric acid production in a newly isolated Lactobacillus brevis.
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.
Tran Thi Thanh
TT
Binh
Wan-Taek
WT
Ju
Woo-Jin
WJ
Jung
Ro-Dong
RD
Park
D003470:Culture Media / Q000737:chemistry / Q000378:metabolism; D005285:Fermentation; D005516:Food Microbiology; D018698:Glutamic Acid / Q000378:metabolism; D006863:Hydrogen-Ion Concentration; D052196:Levilactobacillus brevis / Q000378:metabolism*; D008320:Maltose / Q000378:metabolism; D009584:Nitrogen / Q000378:metabolism; D005680:gamma-Aminobutyric Acid / Q000032:analysis / Q000378:metabolism*
D003470:Culture Media; D018698:Glutamic Acid; D005680:gamma-Aminobutyric Acid; D008320:Maltose; D009584:Nitrogen