Optimization of fermentation conditions for the production of γ-aminobutyric acid by Lactobacillus hilgardii GZ2 from traditional Chinese fermented beverage system

文献类型： 外文期刊

第一作者： Zou, Xiao-Zhou

作者： Zou, Xiao-Zhou;Gong, Lu-Chan;Li, Ting-Ting;Lv, Shu-Yi;Wang, Jun;Gong, Lu-Chan;Wang, Jun

作者机构：

关键词： gamma-aminobutyric acid; Optimization; Lactobacillus hilgardii; Control pH; Fed-batch fermentation

期刊名称：BIOPROCESS AND BIOSYSTEMS ENGINEERING （ 影响因子：3.8； 五年影响因子：3.4 ）

ISSN： 1615-7591

年卷期： 2024 年 47 卷 6 期

页码：

收录情况： SCI

摘要： gamma-Aminobutyric acid (GABA) is a crucial neurotransmitter with wide application prospects. In this study, we focused on a GABA-producing strain from a traditional Chinese fermented beverage system. Among the six isolates, Lactobacillus hilgardii GZ2 exhibited the greatest ability to produce GABA in the traditional Chinese fermented beverage system. To increase GABA production, we optimized carbon sources, nitrogen sources, temperature, pH, and monosodium glutamate and glucose concentrations and conducted fed-batch fermentation. The best carbon and nitrogen sources for GABA production and cell growth were glucose, yeast extract and tryptone. Gradual increases in GABA were observed as the glucose and monosodium glutamate concentrations increased from 10 g/L to 50 g/L. During fed-batch fermentation, lactic acid was used to maintain the pH at 5.56, and after feeding with 0.03 g/mL glucose and 0.4 g/mL sodium glutamate for 72 h, the GABA yield reached 239 g/L. This novel high-GABA-producing strain holds great potential for the industrial production of GABA, as well as the development of health-promoting functional foods and medical fields.

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