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Optimization of γ‐aminobutyric acid production by fermenting with Lactobacillus sp. OPK
Author(s) -
Park KiBum,
Kim YoHan,
Oh SukHeung
Publication year - 2009
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.23.1_supplement.719.7
Subject(s) - glutamate decarboxylase , fermentation , yeast extract , biology , bacteria , strain (injury) , lactic acid , food science , lactobacillus brevis , xylose , lactobacillus , biochemistry , microbiology and biotechnology , enzyme , lactobacillus plantarum , genetics , anatomy
γ‐Aminobutyric acid (GABA) with several well‐known physiological functions is biosynthesized via the irreversible alpha‐decarboxylation of L‐glutamate catalysed by glutamate decarboxylase(GAD). On an industrial scale, the production of GABA from the cheaper mono‐sodium glutamate (MSG) is a valuable process. Lactobacillus sp. strain OPK was isolated from Kimchi , a traditional fermented food in Korea. In this study, we optimized GABA production using the newly isolated and homofermentative lactic acid bacterium, MSG and etc. The optimum pH and temperature for a batch GABA culture of Lactobacillus sp. strain OPK was found to be a 5.5 and 30 centigrade, respectively. The optimum medium mixture was found to be xylose, tryptone, yeast extract and etc. GABA‐generating capacities of Lactobacillus sp. OPK strain were determined by TLC and HPLC method. The results showed that the pH, temperature, carbon and nitrogen source are important factors to have a positive effect on GABA yield. This study provides the optimized conditions for culturing the Lactobacillus sp. OPK, which resulted in the cheapest productivity of GABA.[This work was supported by the Korea Science and Engineering Foundation(KOSEF) grant funded by the Korea government(MEST)(NO.R01‐2008‐000‐20979‐0)]