Binh Tran Thi Thanh, Ju Wan-Taek, Jung Woo-Jin, Park Ro-Dong
Biotechnol Lett. 2014 Jan;36(1):93-8. doi: 10.1007/s10529-013-1326-z.
An isolate from kimchi, identified as Lactobacillus brevis, accumulated γ-aminobutyric acid (GABA), a major inhibitory neurotransmitter, in the culture medium. Optimal culture conditions for growth of L. brevis and production of GABA were 6 % (w/v) l-glutamic acid, 4 % (w/v) maltose, 2 % (w/v) yeast extract, 1 % (w/v) NaCl, 1 % (w/v) CaCl2, 2 g Tween 80/l, and 0.02 mM pyridoxal 5′-phosphate at initial pH 5.25 and 37 °C. GABA reached 44.4 g/l after 72 h cultivation with a conversion rate 99.7 %, based on the amount (6 %) of l-glutamic acid added. GABA was purified using ion exchange column chromatography with 70 % recovery and 97 % purity.
从泡菜中分离出的一株被鉴定为短乳杆菌的菌株，可在培养基中积累γ-氨基丁酸（GABA），这是一种主要的抑制性神经递质。短乳杆菌生长及GABA产生的最佳培养条件为：6%（w/v）的L-谷氨酸、4%（w/v）的麦芽糖、2%（w/v）的酵母提取物、1%（w/v）的NaCl、1%（w/v）的CaCl2、2 g吐温80/L以及0.02 mM的5'-磷酸吡哆醛，初始pH值为5.25，温度为37℃。基于添加的L-谷氨酸量（6%），培养72小时后GABA含量达到44.4 g/L，转化率为99.7%。使用离子交换柱色谱法对GABA进行纯化，回收率为70%，纯度为97%。
