State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.
Appl Microbiol Biotechnol. 2015 Apr;99(7):3191-200. doi: 10.1007/s00253-014-6294-2. Epub 2014 Dec 20.
Lactobacillus buchneri strain WPZ001 that could efficiently produce gamma-aminobutyric acid was isolated from Chinese fermented sausages. Optimal cultivation conditions for gamma-aminobutyric acid production in L. buchneri WPZ001 were determined, and xylose was found to be the best carbon source. Using xylose as the sole carbon source, 70 g/L gamma-aminobutyric acid was produced by flask fermentation of L. buchneri WPZ001 for 48 h, and the harvested cells could continue to convert monosodium glutamate to gamma-aminobutyric acid in buffer and produce 59 g gamma-aminobutyric acid after eight runs of biotransformation; the total yield of gamma-aminobutyric acid reached 129 g/L. This combination strategy also worked well when the low-cost corncob hydrolysate was used as the sole carbon source, and the yield of gamma-aminobutyric acid reached 117 g/L. The results indicate that L. buchneri WPZ001 has great potential for industrial production of gamma-aminobutyric acid.
从中国发酵香肠中分离到一株能够高效生产γ-氨基丁酸的植物乳杆菌 WPZ001。确定了 L. buchneri WPZ001 生产 γ-氨基丁酸的最佳培养条件，发现木糖是最佳碳源。以木糖为唯一碳源，L. buchneri WPZ001 摇瓶发酵 48 h 可生产 70 g/L γ-氨基丁酸，收获的细胞在缓冲液中继续将谷氨酸钠转化为 γ-氨基丁酸，经过 8 次生物转化后可生产 59 g γ-氨基丁酸；γ-氨基丁酸的总产率达到 129 g/L。当使用低成本的玉米芯水解物作为唯一碳源时，该组合策略也能很好地发挥作用，γ-氨基丁酸的产率达到 117 g/L。结果表明，L. buchneri WPZ001 具有工业化生产 γ-氨基丁酸的巨大潜力。
