An efficient process for co-production of -aminobutyric acid and probiotic Bacillus subtilis cells

作者：Wang, Hongbo; Huang, Jinge; Sun, Lei; Xu, Fuchao; Zhang, Wei; Zhan, Jixun^*

来源：Food Science and Biotechnology, 2019, 28(1): 155-163.

DOI：10.1007/s10068-018-0461-7

• gamma-Aminobutyric acid
• Bacillus subtilis ATCC 605
• Viable cells
• Optimization
• Response surface methodology

This study was to establish an integrated process for the co-production of -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 degrees 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 19.74g/L and 6.0x10(8)cfu/mL at 120h. 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.

• 出版日期2019-2
• 单位湖南中医药大学; 江汉大学