pH Auto-sustain-based Fermentation Fortifies Lactic Acid Bacterial Production of GABA | Chapter 10 | Current Topics on Chemistry and Biochemistry Vol. 9

 Gamma-aminobutyric acid (GABA) plays an alive role in any of physiological processes. There is plenty interest in the production of GABA by lactic acid bacteria. This work grown a pH auto-maintain (PAS)-based GABA effervescence process for Levilactobacillus brevis CD0817, with L-glutamic acid as the substrate. The optimum levels of vital determinants, sugar, yeast extract, tween-80, manganese ion, and hotness, that affect GABA combining, were 5.0 g/L, 35.0 g/L, 1.0 g/L, 16.0 mg/L, and 30.0°C, respectively. Based on the optimizations, the PAS-located fermentation was acted using a 10 L rising agent. The fermentation presented GABA up to 321.9 ± 6.7 g/L after 48 h, accompanying a productivity of 6.71 g/L/h and a substrate a hard bony structure in the jaws of vertebrates conversion rate of 99.6%. The PAS-located fermentation is a hopeful process for lactic acid bacteria to produce GABA.

Author(s) Details:

Mengya Jia,
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China and Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China.

Yisong Zhu,
Hangzhou Xiaoshan Agricultural Development Co., Ltd., Hangzhou 311200, China.

Lingqin Wang,
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China and Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China.

Tianyi Sun,
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China and Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China and Key Laboratory of Poyang Lake Environment and Resource Utilization, Ministry of Education, School of Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China.

Hao Pan,
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China and Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China.

Haixing Li,
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China and Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China.

Please see the link here: https://stm.bookpi.org/CTCB-V9/article/view/9980