Production of gamma-aminobutyric acid by Lactobacillus brevis NCL912 using fed-batch fermentation.
Production of gamma-aminobutyric acid by Lactobacillus brevis NCL912 using fed-batch fermentation.
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DOI：
10.1186/1475-2859-9-85
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发表时间：
2010-11-12
影响因子：
6.4
通讯作者：
Cao Y
中科院分区：
文献类型：
--
作者：
Li H;Qiu T;Huang G;Cao Y
γ-氨基丁酸是哺乳动物大脑中一种主要的抑制性神经递质，具有多种众所周知的生理功能。乳酸菌具有特殊的生理活性，通常被认为是安全的。因此，利用乳酸菌作为细胞工厂生产γ-氨基丁酸是一个引人入胜的项目，为利用GABA和LAB开辟了广阔的前景。我们前期筛选了一株高产GABA的短链乳杆菌NCL912，并对其发酵基组分进行了优化。结果表明，该菌株具有规模化发酵生产γ-氨基丁酸的潜力。为了提高GABA的产量，在将来的工业化应用之前，还需要对发酵过程进行进一步的研究。研究了5‘-磷酸吡哆醛、pH值、温度和谷氨酸初始浓度对短链乳杆菌NCL912摇瓶发酵生产γ-氨基丁酸的影响。根据以上数据，开发了一种简单有效的补料分批发酵方法，将谷氨酸高效转化为γ-氨基丁酸。吡哆醛-5‘-磷酸不影响Lb的细胞生长和γ-氨基丁酸的合成。Brivis NCL912。温度、pH和初始谷氨酸浓度对Lb的细胞生长和γ-氨基丁酸产量有显著影响。Brivis NCL912。最适温度为30~35℃，最适pH为5.0，最适谷氨酸浓度为250~500 mM。在接下来的补料分批发酵中，温度、pH和初始谷氨酸浓度分别为32℃、5.0和400 mM。分别于12 h和24 h向生物反应器中投加280.70 g(1.5m ol)和224.56 g(1.2m ol)谷氨酸。在所选择的发酵条件下，前36h迅速产生γ-氨基丁酸，此后几乎不产生。发酵48h，γ-氨基丁酸浓度达1005.81±47.88 mM，葡萄糖残留量为15.28±0.51g L-1，谷氨酸残留量为134.45±24.22 mM。Brivis NCL912生产伽马氨基丁酸。结果表明，Lb.Brivis NCL912在规模化发酵生产γ-氨基丁酸方面具有很大的应用潜力。
Gamma-aminobutyric acid is a major inhibitory neurotransmitter in mammalian brains, and has several well-known physiological functions. Lactic acid bacteria possess special physiological activities and are generally regarded as safe. Therefore, using lactic acid bacteria as cell factories for gamma-aminobutyric acid production is a fascinating project and opens up a vast range of prospects for making use of GABA and LAB. We previously screened a high GABA-producer Lactobacillus brevis NCL912 and optimized its fermentation medium composition. The results indicated that the strain showed potential in large-scale fermentation for the production of gamma-aminobutyric acid. To increase the yielding of GABA, further study on the fermentation process is needed before the industrial application in the future. In this article we investigated the impacts of pyridoxal-5'-phosphate, pH, temperature and initial glutamate concentration on gamma-aminobutyric acid production by Lactobacillus brevis NCL912 in flask cultures. According to the data obtained in the above, a simple and effective fed-batch fermentation method was developed to highly efficiently convert glutamate to gamma-aminobutyric acid. Pyridoxal-5'-phosphate did not affect the cell growth and gamma-aminobutyric acid production of Lb. brevis NCL912. Temperature, pH and initial glutamate concentration had significant effects on the cell growth and gamma-aminobutyric acid production of Lb. brevis NCL912. The optimal temperature, pH and initial glutamate concentration were 30-35°C, 5.0 and 250-500 mM. In the following fed-batch fermentations, temperature, pH and initial glutamate concentration were fixed as 32°C, 5.0 and 400 mM. 280.70 g (1.5 mol) and 224.56 g (1.2 mol) glutamate were supplemented into the bioreactor at 12 h and 24 h, respectively. Under the selected fermentation conditions, gamma-aminobutyric acid was rapidly produced at the first 36 h and almost not produced after then. The gamma-aminobutyric acid concentration reached 1005.81 ± 47.88 mM, and the residual glucose and glutamate were 15.28 ± 0.51 g L-1 and 134.45 ± 24.22 mM at 48 h. A simple and effective fed-batch fermentation method was developed for Lb. brevis NCL912 to produce gamma-aminobutyric acid. The results reveal that Lb. brevis NCL912 exhibits a great application potential in large-scale fermentation for the production of gamma-aminobutyric acid.
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影响因子：
6.4
作者：
Glazyrina J;Materne EM;Dreher T;Storm D;Junne S;Adams T;Greller G;Neubauer P
通讯作者：
Neubauer P
影响因子：
4.7
作者：
Schuller, Hildegard M.;Al-Wadei, Hussein A. N.;Majidi, Mourad
通讯作者：
Majidi, Mourad
DOI：
10.1016/j.ijfoodmicro.2008.12.028
发表时间：
2009-03-15
影响因子：
5.4
作者：
Kim, Ja Young;Lee, Moo Young;Hwang, Keum Taek
通讯作者：
Hwang, Keum Taek
影响因子：
4.1
作者：
Li, Haixing;Qiu, Ting;Huang, Zhibing
通讯作者：
Huang, Zhibing
影响因子：
3.5
作者：
Nomura, M;Kimoto, H;Suzuki, I
通讯作者：
Suzuki, I