Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Improvement of $\gamma-Aminobutyric$ Acid (GABA) Production Using Cell Entrapment of Lactobacillus brevis GABA 057

  • Choi Soo-Im (Department of Biological Engineering, Inha University) ;
  • Lee Jae-Won (Department of Biological Engineering, Inha University) ;
  • Park Sang-Min (Department of Biological Engineering, Inha University) ;
  • Lee Moo-Young (Department of Food and Nutrition, Seoul National University) ;
  • Ji Geun-Eog (Department of Food and Nutrition, Seoul National University, Research Center, BIFIDO Co., Ltd.) ;
  • Park Myeong-Soo (Research Center, BIFIDO Co., Ltd., Department of Nutrition and Hotel Culinary Art, Anyang Technical College) ;
  • Heo Tae-Ryeon (Department of Biological Engineering, Inha University)
  • Published : 2006.04.01
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Abstract

GABA $(\gamma-aminobutyric\;acid)$ is the principal inhibitory neurotransmitter in the brain. For the efficient production of GAB A, a semi continuous cell entrapment system using Lactobacillus brevis GABA 057 was optimized, including the substrate concentration, bead-stabilizing additives, and reaction conditions. The converted monosodium glutamate (MSG), which was added as a substrate for glutamic acid decarboxylase (GAD), increased from 2% (w/v) to 12% (w/v). The addition of isomaltooligosaccharide to the alginate beads also increased the stability of the entrapped L. brevis and GABA productivity. Consequently, when optimal conditions were applied, up to 223 mM GABA could be produced from 534 mM MSG after 48 h of reaction by using alginate-beadencapsulated L. brevis GABA 057.

Keywords

References

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