Production of γ-aminobutyric acid in black raspberry juice during fermentation by Lactobacillus brevis GABA100

Kim, Ja Young; Lee, Moo Young; Ji, Geun Eog; Lee, Yeon Sook; Hwang, Keum Taek

doi:10.1016/j.ijfoodmicro.2008.12.028

Cited by 205 publications

(158 citation statements)

References 34 publications

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“…These results are in agreement with a previous study which reported that the pH of a MRS medium inoculated with the GABA-producing lactic acid bacteria L. paracasei dropped from 6.5 at the beginning of the fermentation to about 4.5 within 50 h [13]. In addition, the results corroborate a report where the pH of a Lactobacillus brevis GABA100 fermentation dropped from 6 to 4.7 after 48 h [11]. When the pH was maintained at 7.0, the cell growth was higher than that without pH control.…”

Section: Optimization Of Culture Conditions For Gad Production By L supporting

confidence: 93%

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

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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.

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Section: Optimization Of Culture Conditions For Gad Production By L supporting

confidence: 93%

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

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“…Black raspberry juice fermented with Lb. brevis GABA 100 achieved the highest production of GABA (25.4 mg/ml and 26.5 mg/ml) on the 15th day of fermentation (Kim et al 2009). The addition of glutamate to the fermentation substrate catalyzed by GAD is a major factor influencing the production of GABA.…”

Section: Optimization Of Gaba (Response Surface Methodology)mentioning

confidence: 97%

Screening and optimization of γ-aminobutyric acid production fromMonascus sanguineusunder solid-state fermentation

Dikshit

Tallapragada

2015

Frontiers in Life Science

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The aim of this study was to screen and optimize γ -aminobutyric acid (GABA) production from Monascus sanguineus. Different agro-waste residues were screened for GABA production. The GABA yield was confirmed by thin-layer chromatography and mass spectrometry. GABA was quantified using the simple ninhydrin protocol. Plackett-Burman and response surface methodology (RSM) as statistical tools were applied for screening and optimization of GABA yield. The accuracy of the RSM model was demonstrated by generating a non-statistical model using artificial neural network methodology. Coconut oil cake was the best substrate for GABA yield of all the tested substrates. Monosodium glutamate (MSG), pH and incubation period were found to favour GABA production. Maximum yield predicted from the RSM model was 15.53 mg/gds with an MSG concentration of 0.05 g at pH 7.5 and an incubation period of 20 days. This study considered an unexplored Monascus sp., M. sanguineus, which has primarily been used for pigment production. The capability of producing GABA from M. sanguineus using coconut oil cake as a substrate is an economical method with potential industrial use. The convincing results from this work could be considered as a benchmark for exploiting the Monascus strain to obtain GABA-enriched functional food for human consumption.

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“…식품이나 기능성식품, 의약품 등에 GABA의 이용 가치를 높이기 위한 균주의 개량과 발효공정개발이 활발히 진행되고 있다. 또한 GABA를 생성하는 유산균을 이용하여 발효식품인 포도주, 간장, sufu, 식초, 증류주, 발효야채, 육제품, 막걸리, paocai, 피클, 김치 및 젓갈 등에 기능성을 강화하고 상품가치 를 높이기 위한 노력을 경주하고 있다 [12,13,15,17,25,29,41,45,48].…”

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Production of gamma-Aminobutyric Acid (GABA) by Lactobacillus plantarum subsp. plantarum B-134 Isolated from Makgeolli, Traditional Korean Rice Wine

이현주¹,

손재영²,

이상재³

et al. 2017

Journal of Life Science

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This study is to isolate and identify γ-amino butyric acid (GABA) producing lactic acid bacteria (LAB) from Makgeolii, traditional Korean rice wine and then establish the optimal culture conditions for GABA production. Sixty four LAB from Makgeolli were isolated according to the characteristics of the shape and color of the colony grown on MRS agar plate. The GABA production of the isolated strain cultured in MRS broth contained 1% MSG (mono-sodium glutamate) were determined and evaluated by TLC and HPLC analysis. Strain B-134 was selected for highest GABA production. From the analysis of 16S rRNA and glutamate decarboxylase B (gadB) gene sequences, strain B-134 was tentatively identified as a Lactobacillus plantarum subsp. plantarum B-134. Effects of culture parameters, including glutamic acid level, culture temperature, NaCl level, and pH on GABA production were investigated for culture optimization. The optimum culture condition for GABA production by B-134 were culture temperature of 37℃, pH of 5.7, NaCl content of 0% (w/v) and MSG content of 3% (w/v), which produced 25 mM of GABA during cultivation time of 48 hr. From these results, strain B-134 is expected to be utilized as useful microorganisms for GABA-enriched health beneficial food.

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Production of γ-aminobutyric acid in black raspberry juice during fermentation by Lactobacillus brevis GABA100

Cited by 205 publications

References 34 publications

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

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

Screening and optimization of γ-aminobutyric acid production fromMonascus sanguineusunder solid-state fermentation

Production of gamma-Aminobutyric Acid (GABA) by Lactobacillus plantarum subsp. plantarum B-134 Isolated from Makgeolli, Traditional Korean Rice Wine

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