Characterization of a Potential Probiotic Lactobacillus brevis RK03 and Efficient Production of γ-Aminobutyric Acid in Batch Fermentation

Abstract

Lactic acid bacteria were isolated from fish and evaluated for their γ-aminobutyric acid (GABA)-producing abilities. Out of thirty-two isolates, Lactobacillus brevis RK03 showed the highest GABA production ability. The effects of various fermentation parameters including initial glutamic acid level, culture temperature, initial pH, and incubation time on GABA production were investigated via a singleparameter optimization strategy. For industrial large-scale production, a low-cost GABA producing medium (GM) broth was developed for fermentation with L. brevis RK03. We found that an optimized GM broth recipe of 1% glucose; 2.5% yeast extract; 2 ppm each of CaCO3, MnSO4, and Tween 80; and 10 μM pyridoxal phosphate (PLP) resulted in a maximum GABA yield of 62,523 mg/L after 88 h following the addition of 650 mM monosodium glutamate (MSG), for a conversion rate of 93.28%. Our data provide a practical approach for the highly efficient and economic production of GABA. In addition, L. brevis RK03 is highly resistant to gastric acid and bovine bile salt. Thus, the discovery of Lactobacillus strains with the ability to synthesize GABA may offer new opportunities in the design of improved health-promoting functional foods.

γ-Aminobutyric acid production by selected lactic acid bacteria isolate of an Indonesian indigenous fermented buffalo milk (dadih) origin

“…Effects of temperature on the production of GABA have been reported by other researchers. The production of GABA by L. brevis RK03 was highest at a temperature of 30°C and yielded, 21.936 mg/L [16]. L. brevis NM101-1 and L. plantarum DSM749 had optimal temperature of 35°C for highest GABA yield of 168.58 mM and 140.69 mM, respectively [17].…”

Production of Gamma-Aminobutyric Acid from Lactic Acid Bacteria: A Systematic Review

“…The GABA production capacity of strains is significantly affected by culture conditions. A large number of studies have been performed to improve GABA yield via optimizing fermentation conditions, such as optimizing the initial pH value of culture medium, fermentation temperature, fermentation time, l-glutamic acid concentration, PLP, media additives, carbon source, nitrogen source, and so on [14,[76][77][78].…”

Screening for Cholesterol-Lowering Probiotics from Lactic Acid Bacteria Isolated from Corn Silage Based on Three Hypothesized Pathways

“…Lactic acid bacteria, especially lactobacilli, are the most widely used probiotic microorganisms [5,6]. Several lactic acid bacterial strains have shown significant cholesterol-cholesterol activity in animals [7,8] and humans [9,10].…”