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• Bioengineering •     Next Articles

Optimization of culture conditions for γ-aminobutyric acid produced by Lactobacillus buchneri

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  • Received:2018-12-19 Revised:2019-11-28 Online:2020-01-25 Published:2020-01-19
  • Supported by:
    National Natural Science Foundation of China

Abstract: Abstract: Two strains of high-yield γ-aminobutyric acid, Lactobacillus buchneri S37 and Lactobacillus buchneri J68, were screened from Chinese fermented vegetables, in order to further improve their ability to produce γ-aminobutyric acid, the fermentation conditions of the strains were optimized and optimize the nutritional ingredients added to the medium that significantly affect the yield of gamma-aminobutyric acid using response surface methodology. The results showed that the optimal fermentation conditions for the production of γ-aminobutyric acid by two Lactobacillus buchneri strains were: fermentation time 72 h, fermentation temperature 35℃, substrate concentration L-sodium glutamate (L-MSG) 400 mM, initial pH 5.0. under this condition, the yields of γ-aminobutyric acid of two Lactobacillus buchneri strains were 233.9 mM and 159.3 mM, respectively. Then, based on the optimal fermentation conditions, through single factor screening and response surface optimization, folic acid, L-cysteine and manganese chloride at the optimal level, the yields of γ-aminobutyric acid of two Lactobacillus buchneri strains finally can reach 312.6 mM and 251.2 mM, respectively, and the conversion rates were 78.2% and 62.8%, respectively. Lactobacillus buchneri S37 with higher GABA yield was selected for subsequent studies by significance analysis.

Key words: Key words: γ-aminobutyric acid, Lactobacillus buchneri, optimization, response surface methodology, fermented vegetables

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