Document Type
Article
Journal/Book Title
Food Science and Biotechnology
Publication Date
9-3-2018
Publisher
Springer Singapore
Abstract
This study was to establish an integrated process for the co-production of γ-aminobutyric acid (GABA) and live probiotics. Six probiotic bacteria were screened and Bacillus subtilis ATCC 6051 showed the highest GABA-producing capacity. The optimal temperature and initial pH value for GABA production in B. subtilis were found to be 30 °C and 8.0, respectively. A variety of carbon and nitrogen sources were tested, and potato starch and peptone were the preferred carbon and nitrogen sources for GABA production, respectively. The concentrations of carbon source, nitrogen source and substrate (sodium L-glutamate) were then optimized using the response surface methodology. The GABA titer and concentration of viable cells of B. subtilis reached 19.74 g/L and 6.0 × 108 cfu/mL at 120 h. The GABA titer represents the highest production of GABA in B. subtilis. This work thus demonstrates a highly efficient co-production process for GABA and probiotic B. subtilis cells.
First Page
1
Last Page
27
Recommended Citation
Wang, H., Huang, J., Sun, L. et al. Food Sci Biotechnol (2018). https://doi.org/10.1007/s10068-018-0461-7
Comments
This is a post-peer-review, pre-copyedit version of an article published in Food Science and Biotechnology. The final authenticated version is available online at: http://dx.doi.org/10.1007/s10068-018-0461-7