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Microbiology and Biotechnology Letters

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Fermentation Microbiology (FM)  |  Food Biotechnology and Food Processing

Microbiol. Biotechnol. Lett. 2021; 49(4): 559-565

https://doi.org/10.48022/mbl.2107.07010

Received: July 23, 2021; Revised: September 27, 2021; Accepted: November 1, 2021

Lactic Acid Bacteria (LAB)와 5-L 발효기를 이용한 γ-Aminobutyric Acid 생산기술 개발

Evaluation of γ-Aminobutyric Acid (GABA) Production by Lactic Acid Bacteria Using 5-L Fermentor

Na Yeon Kim, Ji Min Kim, and Chae Hun Ra*

Department of Food Science and Biotechnology, College of Engineering, Global K-Food Research Center, Hankyong National University, Anseong 17579, Republic of Korea

Correspondence to :
Chae Hun Ra,      chra@hknu.ac.kr

This study aimed to optimize gamma-aminobutyric acid (GABA) production by employing five strains of lactic acid bacteria (LAB) that were capable of high cell growth and GABA production using a modified synthetic medium. GABA production in the strains was qualitatively confirmed via detection of colored spots using thin layer chromatography. Lactobacillus plantarum SGL058 and Lactococcus lactis SGL027 were selected as the suitable strains for GABA production. The conditions of the carbon and nitrogen sources were determined as 5 g/l glucose (L. plantarum SGL058), 5 g/l lactose (L. lactis SGL027), 10 g/l yeast extract (L. plantarum SGL058), and 20 g/l yeast extract (L. lactis SGL027) for GABA production. The cell growth, monitored by optical density at 600 nm, was 5.93 for L. plantarum SGL058. This value was higher than the 3.04 produced by L. lactis SGL027 at 36 h using a 5-L fermenter. The highest concentration of GABA produced was 546.7 μg/ml by L. plantarum SGL058 and 404.6 μg/ml by L. lactis SGL027, representing a GABA conversion efficiency of (%, w/w) of 4.0% and 3.4%, respectively. The fermentation profiles of L. plantarum SGL058 and L. lactis SGL027 provide a basis for the utilization of LAB in GABA production using a basal synthetic medium.

Keywords: Rice bran, pre-column derivatization, &gamma,-aminobutyric acid, Lactobacillus plantarum SGL058, Lactococcus lactis SGL027

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