Optimization and modeling of growth conditions for Lactobacillus brevis IBRC10818 for biosynthesis of gamma-aminobutyric acid, affected by ultrasonic shock

الموضوعات : Food and Health

Mahboobe Rezaei ¹ , Younes Ghasemi ² , Anousheh Sharifan ³ , Hossein Bakhoda ⁴

1 - Department of the Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
2 - Pharmaceutical Biotechnology and Pharmaceutical Sciences Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
3 - Department of the Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
4 - Department of Agricultural mechanization, Faculty of Agriculture and Food Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran

تاريخ الإرسال : 02 السبت , جمادى الأولى, 1444 تاريخ التأكيد : 13 الثلاثاء , رمضان, 1444 تاريخ الإصدار : 29 الخميس , رمضان, 1444

الکلمات المفتاحية: / Response surface methodology, / <i>Lactobacillus brevis</i>, Ultrasonic shock, / Gamma aminobutyric acid,

ملخص المقالة :

This study aimed to produce gamma-aminobutyric acid (GABA), a major inhibitory neurotransmitter in the nervous system, from Lactobacillus brevis IBRC 10818 using microbial biosynthesis and ultrasonic shock. Microbial biosynthesis is one of the best production methods compared to chemical synthesis. The response surface methodology (RSM) was used to optimize and model the GABA production under the influence of four shock factors: ultrasonic intensity, ultrasonic time, incubation period, and monosodium glutamate (MSG) concentration. The shock was applied during the lag phase. The optimal conditions for maximum GABA production were predicted to be 2.98 % MSG, 70.8 h incubation time, 6.30 min shock time, and 33 kHz frequency. Under these conditions, the GABA production was 266.19 mg/L, which was close to the predicted value of 212.2 mg/L. The model prediction was suitable with a high coefficient of determination (R2=0.96).

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