Optimization and Modeling of Gamma Aminobutyric Acid (GABA) Extraction Conditions from Lactobacillus brevis IRBC10818 Affected by Heat Shock by Response Surface Methodology

Abstract

Gamma aminobutyric acid is a non-protein amino acid found in the tissues of microorganisms, plants, animals, and humans. Lower blood pressure, therapy for insomnia, anxiety, depression, and diuretics are some of the physiological properties of gamma aminobutyric acid. Due to the increasing demand for GABA, various chemical and biological methods of its production are under study. Among all these efforts, GABA biosynthesis seems to be the most promising and easiest method of production. In this study, the effect of heat shock on the production of gamma aminobutyric acid in Lactobacillus brevisIBRC10818 was investigated. For optimizing production, the amount of monosodium glutamate was applied at three levels of 1, 5.5, and 10 % and used heat shock at three temperatures of 40, 45, and 50 ° C for 30 minutes in the lag phase of microbial growth. What measured the amount of GABA produced in the interval time at 15, 43/5, and 72 hours with incubation in 37° C. The highest GABA production was measured in Lactobacillus Brevis IBRC10818 with 3/935% of monosodium glutamate at heat shock in 47.56 ° C 63.37 hours of incubation .