Optimization of fermentation for γ-aminobutyric acid (GABA) production by yeast Kluyveromyces marxianus C21 in okara (soybean residue)

Zhang, Lei; Yang, Yue; Wang, Xiujuan; Dai, Weichang; Piao, Chunhong; Yu, Hansong

doi:10.1007/s00449-022-02702-2

Cited by 28 publications

(9 citation statements)

References 53 publications

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“…This effect is likely due to GABA synthesis being an irreversible enzymatic decarboxylation of glutamate (Zhang et al 2022 ), catalysed by glutamate decarboxylase (GAD), using pyridoxal phosphate (PLP) as a cofactor (Perpetuini et al 2020 ; Yuan et al 2020 ) (Fig. 1 ).…”

Section: Resultsmentioning

confidence: 99%

Succinic acid production by wine yeasts and the influence of GABA and glutamic acid

Torres-Guardado¹,

Rozès²,

Esteve-Zarzoso³

et al. 2023

Int Microbiol

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As a consequence of alcoholic fermentation (AF) in wine, several compounds are released by yeasts, and some of them are linked to the general quality and mouthfeel perceptions in wine. However, others, such as succinic acid, act as inhibitors, mainly of malolactic fermentation. Succinic acid is produced by non-Saccharomyces and Saccharomyces yeasts during the initial stages of AF, and the presence of some amino acids such as γ-aminobutyric acid (GABA) and glutamic acid can increase the concentration of succinic acid. However, the influence of these amino acids on succinic acid production has been studied very little to date. In this work, we studied the production of succinic acid by different strains of non-Saccharomyces and Saccharomyces yeasts during AF in synthetic must, and the influence of the addition of GABA or glutamic acid or a combination of both. The results showed that succinic acid can be produced by non-Saccharomyces yeasts with values in the range of 0.2–0.4 g/L. Moreover, the addition of GABA or glutamic acid can increase the concentration of succinic acid produced by some strains to almost 100 mg/L more than the control, while other strains produce less. Consequently, higher succinic acid production by non-Saccharomyces yeast in coinoculated fermentations with S. cerevisiae strains could represent a risk of inhibiting Oenococcus oeni and therefore the MLF.

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Section: Resultsmentioning

confidence: 99%

Succinic acid production by wine yeasts and the influence of GABA and glutamic acid

Torres-Guardado¹,

Rozès²,

Esteve-Zarzoso³

et al. 2023

Int Microbiol

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“…Moreover, other LAB, such as Enterococcus avium , Lactobacillus fermentum , Lactococcus lactis , and Lactobacillus paracasei are also excellent GABA-producing strains. Yeasts and molds generally have lower GABA yields compared to LAB, with Kluyveromyces marxianus C21 producing 4.31 g/L of GABA and Rhizopus microsporus var. oligosporus IFO 32002 producing 17.4 g/L of GABA …”

Section: Different Sources Of Gabamentioning

confidence: 99%

“…In addition, Zhang et al used okara medium instead of traditional medium to study the effect of yeast Kluyveromyces marxianus C21 on GABA production. They found that the addition of peptone to the okara medium had a remarkably positive effect on GABA production, while the supplementation of vitamin B6 and glucose had no beneficial effect on GABA production . Monosodium glutamate (MSG), as a raw material for GABA production, can impact GABA yield.…”

Section: Isolation and Purification Of Gaba From Microorganismsmentioning

confidence: 99%

Microbial-Derived γ-Aminobutyric Acid: Synthesis, Purification, Physiological Function, and Applications

Han,

Zhao,

Zhao

et al. 2023

J. Agric. Food Chem.

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γ-Aminobutyric acid (GABA) is an important nonprotein amino acid that extensively exists in nature. At present, GABA is mainly obtained through chemical synthesis, plant enrichment, and microbial production, among which microbial production has received widespread attention due to its safety and environmental benefits. After using microbial fermentation to obtain GABA, it is necessary to be isolated and purified to ensure its quality and suitability for various industries such as food, agriculture, livestock, pharmaceutics, and others. This article provides a comprehensive review of the different sources of GABA, including its presence in nature and the synthesis methods. The factors affecting the production of microbial-derived GABA and its isolation and purification methods are further elucidated. Moreover, the main physiological functions of GABA and its application in different fields are also reviewed. By advancing our understanding of GABA, we can unlock its full potential and further utilize it in various fields to improve human health and well-being.

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“…GABA is formed by glutamate decarboxylase (GAD, EC: 4.1.1.15) catalyzing the decarboxylation of glutamate [6]. This decarboxylase is widely distributed among bacteria, fungi, and yeast [7][8][9][10]. Lactic acid bacteria, such as GRAS (generally considered to be safe) strains, are often used as starters for functional food fermentation and in pharmaceutical fields.…”

Section: Introductionmentioning

confidence: 99%

Silkworm Pupae Coupled with Glucose Control pH Mediates GABA Hyperproduction by Lactobacillus hilgardii

Gong

et al. 2023

Fermentation

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γ-Aminobutyric acid (GABA) is a ubiquitous nonprotein amino acid that has multiple physiological functions and has received significant attention in the pharmaceutical and food industries. Although there are many GABA-producing bacteria, the high cost of strain cultivation limits its food additive and pharmaceutical raw material application. In our study, Lactobacillus hilgardii GZ2, a novel GABA-producing strain, was investigated. We attempted to replace nitrogen sources with silkworm pupae, the waste resource of the silk reeling industry, in GYP complex medium. The GABA titer reached 33.2 g/L by using 10 g/L silkworm pupae meal instead of tryptone. Meanwhile, the pH of fermentation was automatically controlled by adjusting the addition of glucose and monosodium glutamate. Finally, the highest GABA yield and productivity were 229.3 g/L and 3.2 g/L/h in L. hilgardii when silkworm pupae meal was replaced with tryptone combined with glucose and monosodium glutamate feeding. By utilizing the waste resource to reduce the cost of the nitrogen source and automatically controlling the pH in L. hilgardii, a hyper titer and productivity of GABA was generated for applications in the food and pharmaceutical industries.

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Optimization of fermentation for γ-aminobutyric acid (GABA) production by yeast Kluyveromyces marxianus C21 in okara (soybean residue)

Cited by 28 publications

References 53 publications

Succinic acid production by wine yeasts and the influence of GABA and glutamic acid

Succinic acid production by wine yeasts and the influence of GABA and glutamic acid

Microbial-Derived γ-Aminobutyric Acid: Synthesis, Purification, Physiological Function, and Applications

Silkworm Pupae Coupled with Glucose Control pH Mediates GABA Hyperproduction by Lactobacillus hilgardii

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