FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (1 ): 162-167.doi: 10.7506/spkx1002-6630-201101039

• Bioengineering • Previous Articles     Next Articles

Preparation of Gamma-Aminobutyric Acid Using Streptococcus salivarius subsp. thermophilus Y-2 Cells

YANG Sheng-yuan1,LU Zhao-xin2,LU Feng-xia2,BIE Xiao-mei2   

  1. 1. Food and Fermentation Engineering Institute, Department of Biology, Hanshan Normal University, Chaozhou 521041, China;
    2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
  • Received:2010-03-31 Revised:2010-12-14 Online:2011-01-15 Published:2010-12-28
  • Contact: YANG Sheng-yuan1 E-mail:yshengyuan2004@yahoo.com.cn

Abstract:

Theγ-aminobutyric acid (GABA) synthesis was conducted through biotransformation of Streptococcus salivarius subsp. thermophilus Y-2 cells to explore the effects of pH, reaction temperature, salts, surfactant, substrate concentration, strain concentration and addition of pyridoxal phosphate (PLP) on the production of GABA. Results indicated that the optimal reaction system included 25 g/L wet cells, 40 mmol/L BaCl2, 0.02% Triton X-100, 47.5 g/L L-monosodium glutanate, and 90.0 g/L L-glutamic acid. The optimal reaction conditions of this reaction system were reaction temperature of 40 ℃, reaction pH of 4.5, stirring speed of 100 r/min and reaction time of 72 h. Under these optimal conditions, the yield of GABA was up to (87.16 ± 4.33) g/L and biotransformation rate of GABA in moles was (97.60 ± 4.71)%. The total productivity of the cells was (48.42 ± 2.41) mg/(h·g).

Key words: Streptococcus salivarius subsp. thermophilus, glutamate decarboxylase, γ–aminobutyric acid, biotransformation

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