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KMID : 0545120100200040763
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Journal of Microbiology and Biotechnology
2010 Volume.20 No. 4 p.763 ~ p.766
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Enhanced Production of γ-Aminobutyric Acid Using Rice Bran Extracts by Lactobacillus sakei B2-16
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Kook Moo-Chang
Seo Myung-Ji
Cheigh Chan-Ick
Pyun Yu-Ryang
Cho Seok-Cheol
Park Hoon
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Abstract
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An efficient and simple fermentation process was developed for the production of γ-amminobutyric acid (GABA) by Lactobacillus sakei B2-16. When the L. sakei B2-16 was cultivated in the rice bran extracts medium containing 4% sucrose, 1% yeast extract and 12% monosodium glutamate, the maximum GABA concentration reached 660.0 mM with 100% conversion yield, showing the 2.4-fold higher GABA concentration compared to the modified MRS medium without the rice bran extracts. The GABA production was scaled-up from a laboratory scale (5 L) to a pilot (300 L) and a plant scales (5,000 L) to investigate the application possibility of GABA production to industrial fields. The GABA production at the pilot and plant scales was similar to the laboratory scale using rice bran extracts medium which could be effective for the low-cost production of GABA.
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KEYWORD
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γ-Amminobutyric acid, Lactobacillus sakei, monosodium glutamate, rice bran extracts, scale-up fermentation
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