pH Auto-sustain-based Fermentation Fortifies Lactic Acid Bacterial Production of GABA

Authors

  • Mengya Jia State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China and Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China.
  • Yisong Zhu Hangzhou Xiaoshan Agricultural Development Co., Ltd., Hangzhou 311200, China.
  • Lingqin Wang State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China and Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China.
  • Tianyi Sun State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China and Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China and Key Laboratory of Poyang Lake Environment and Resource Utilization, Ministry of Education, School of Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China.
  • Hao Pan State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China and Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China.
  • Haixing Li State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China and Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China.

DOI:

https://doi.org/10.9734/bpi/ctcb/v9/18793D

Keywords:

Gamma-aminobutyric acid, levilactobacillus brevis CD0817, culture condition optimization, pH auto-sustain-based GABA fermentation

Abstract

Gamma-aminobutyric acid (GABA) plays an active role in a number of physiological processes. There is a lot of interest in the production of GABA by lactic acid bacteria. This work developed a pH auto-sustain (PAS)-based GABA fermentation process for Levilactobacillus brevis CD0817, with L-glutamic acid as the substrate. The optimal levels of vital factors, sugar, yeast extract, tween-80, manganese ion, and temperature, that affect GABA synthesis, were 5.0 g/L, 35.0 g/L, 1.0 g/L, 16.0 mg/L, and 30.0°C, respectively. Based on the optimizations, the PAS-based fermentation was performed using a 10 L fermenter. The fermentation produced GABA up to 321.9 ± 6.7 g/L after 48 h, with a productivity of 6.71 g/L/h and a substrate molar conversion rate of 99.6%. The PAS-based fermentation is a promising process for lactic acid bacteria to produce GABA.

Published

2023-02-28

How to Cite

Mengya Jia, Yisong Zhu, Lingqin Wang, Tianyi Sun, Hao Pan, & Haixing Li. (2023). pH Auto-sustain-based Fermentation Fortifies Lactic Acid Bacterial Production of GABA. Current Topics on Chemistry and Biochemistry Vol. 9, 121–144. https://doi.org/10.9734/bpi/ctcb/v9/18793D

Issue

Current Topics on Chemistry and Biochemistry Vol. 9

Section

Chapters