Abstract
An isolate from kimchi, identified as Lactobacillus brevis, accumulated γ-aminobutyric acid (GABA), a major inhibitory neurotransmitter, in the culture medium. Optimal culture conditions for growth of L. brevis and production of GABA were 6 % (w/v) l-glutamic acid, 4 % (w/v) maltose, 2 % (w/v) yeast extract, 1 % (w/v) NaCl, 1 % (w/v) CaCl2, 2 g Tween 80/l, and 0.02 mM pyridoxal 5′-phosphate at initial pH 5.25 and 37 °C. GABA reached 44.4 g/l after 72 h cultivation with a conversion rate 99.7 %, based on the amount (6 %) of l-glutamic acid added. GABA was purified using ion exchange column chromatography with 70 % recovery and 97 % purity.
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This work was supported by a grant from the Next-Generation BioGreen 21 Program (No. PJ007983), Rural Development Administration, Republic of Korea.
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Binh, T.T.T., Ju, WT., Jung, WJ. et al. Optimization of γ-amino butyric acid production in a newly isolated Lactobacillus brevis . Biotechnol Lett 36, 93–98 (2014). https://doi.org/10.1007/s10529-013-1326-z
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DOI: https://doi.org/10.1007/s10529-013-1326-z