Medium optimization for production of gamma-aminobutyric acid by Lactobacillus brevis NCL912

Li, Haixing; Qiu, Ting; Gao, Dandan; Cao, Yusheng

doi:10.1007/s00726-009-0355-3

Cited by 93 publications

(60 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…A concentration of 1% glucose was previously reported as the optimum level for GABA production by Lactobacillus buchneri (Cho et al 2007) whilst a 5.5% glucose concentration was found to yield highest GABA in Lactobacillus brevis (Li et al 2010a). GABA is produced through a metabolic pathway called GABA shunt, where the initial step utilizes α-ketoglutarate formed from glucose metabolisms via Krebs cycle (Kumar and Punekar, 1997).…”

Section: Effect Of Glucose Concentration On Gaba Productionmentioning

confidence: 88%

Modeling of glutamic acid production by Lactobacillus plantarum MNZ

Zareian¹,

Ebrahimpour²,

Mohamed³

et al. 2013

Electron. J. Biotechnol.

View full text Add to dashboard Cite

Background: L-glutamic acid, the principal excitatory neurotransmitter in the brain and an important intermediate in metabolism acts as a precursor of γ-amino butyric acid (GABA). In the present study, culture condition for enhanced glutamic acid production by Lactobacillus plantarum MNZ was optimized and the influence of such conditions on GABA production was evaluated. Results: Results indicated that glutamic acid increased up to 3-fold (3.35) under the following condition: pH 4.5, temperature 37ºC, 12% (w/v) glucose and 0.7% (w/v) ammonium nitrate; whilst GABA production was enhanced up to 10-fold under the following condition: pH 4.5, temperature 37ºC, 6% (w/v) glucose and 0.7% (w/v) ammonium nitrate. Conclusions: This is the first report for dual biosynthesizing activities of a lactic acid bacterium for the production of glutamic acid and GABA. The results of this study can be further used for developing functional foods rich inglutamic acid and subsequently GABA as a bioactive compound.

show abstract

Section: Effect Of Glucose Concentration On Gaba Productionmentioning

confidence: 88%

Modeling of glutamic acid production by Lactobacillus plantarum MNZ

Zareian¹,

Ebrahimpour²,

Mohamed³

et al. 2013

Electron. J. Biotechnol.

View full text Add to dashboard Cite

show abstract

“…In the present investigation, glucose was found to be suitable for GAD production with L. plantarum GB01-21, soybean meal, and yeast extract stimulated GAD production. Li et al [17] also found that soya peptone affected GAD and GABA production. Soybean meal, the by-product obtained after extracting most of the oil from soybeans, which are rich in protein and energy, is a cheap nutrient source available on a large scale that can help to reduce the cost of GAD production.…”

Section: Discussionmentioning

confidence: 94%

“…The cell growth and GAD production conditions are highly affected by culture conditions and medium composition [13,17]. However, there is no general defined medium for GAD production by all microbial strains because every microorganism has its own special nutritional requirements depending on its environment.…”

Section: Discussionmentioning

confidence: 99%

Two-step production of gamma-aminobutyric acid from cassava powder using Corynebacterium glutamicum and Lactobacillus plantarum

Yang

Rao

Kimani

et al. 2015

Journal of Industrial Microbiology and Biotechnology

View full text Add to dashboard Cite

Production of gamma-aminobutyric acid (GABA) from crop biomass such as cassava in high concentration is desirable, but difficult to achieve. A safe biotechnological route was investigated to produce GABA from cassava powder by C. glutamicum G01 and L. plantarum GB01-21. Liquefied cassava powder was first transformed to glutamic acid by simultaneous saccharification and fermentation with C. glutamicum G01, followed by biotransformation of glutamic acid to GABA with resting cells of L. plantarum GB01-21 in the reaction medium. After optimizing the reaction conditions, the maximum concentration of GABA reached 80.5 g/L with a GABA productivity of 2.68 g/L/h. This is the highest yield ever reported of GABA production from cassava-derived glucose. The bioprocess provides the added advantage of employing nonpathogenic microorganisms, C. glutamicum and L. plantarum, in microbial production of GABA from cassava biomass, which can be used in the food and pharmaceutical industries.

show abstract

“…GABA, which was originally identified in traditional fermented foods such as cheese, yogurt [5] and kimchi [6], is synthesized through the alphadecarboxylation of L-glutamate catalyzed by glutamate decarboxylase (GAD, EC 4.1.1.15) [2]. GABA is produced by lactic acid bacteria (LABs) such as Lactobacillus paracasei [7], L. buchneri [6], and L. brevis [8,9] (Table 2), and the latter produces high yields of GABA through fedbatch processes [10].…”

Section: Gabamentioning

confidence: 99%