氨基丁酸
发酵
生物合成
磷酸吡哆醛
酵母抽提物
化学
γ-氨基丁酸
生物化学
乳酸
谷氨酸受体
谷氨酸脱羧酶
吡哆醛
味精
析因实验
食品科学
磷酸盐
酶
生物
细菌
辅因子
受体
统计
数学
遗传学
作者
Sangkaran Pannerchelvan,Fadzlie Wong Faizal Wong,Helmi Wasoh,Mohd Shamzi Mohamed,Rosfarizan Mohamad,Murni Halim
标识
DOI:10.22207/jpam.18.3.44
摘要
Extensive studies on γ-aminobutyric acid (GABA) over decades highlight its significant physiological and pharmacological effects on humans. GABA produced using microbe is favoured compared to enzymatic and chemical methods due to operational ease and reduced harmful pollutant formation. This study focused on increasing γ-aminobutyric acid (GABA) biosynthesis from Lactiplantibacillus plantarum B7, employing a multi-step optimisation strategy. An unoptimised cultivation approach yielded a maximum GABA of 11.68 ± 0.04 g/L and viable cell count of 10.47 ± 0.01 log CFU/mL at 48 h. A nutrient-rich medium was developed through single-parameter optimisation, comprising 1%, 2.5% and 0.0002% of glucose, yeast extract and each trace element (CaCO3, KI, and Tween 80) respectively. Temperature, pH, incubation period, initial concentration of monosodium glutamate (MSG) and pyridoxal-5’-phosphate (PLP) demonstrated significant contributions towards GABA production and cell growth as determined using a two-level factorial design. Steepest ascent identified optimal conditions (36°C, pH 5.5, 370 mM MSG, and 0.7 mM PLP), resulting in 30.50 g/L GABA and 11.51 log CFU/mL at 60 h. Further refinement via a central composite experiment yielded optimal conditions (temperature-35.6°C, pH-5.66, initial MSG concentration-335.61 mM, PLP concentration-0.723 mM) with improved GABA production (32.18 g/L) and cell growth (11.52 log CFU/mL) over 63.66 h. Therefore, this approach utilising lactic acid bacteria capable of GABA synthesis holds promise for mass-produced, enhanced-functional foods.
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