Submerged fermentation of Lactobacillus rhamnosus YS9 for γ-aminobutyric acid (GABA) production

Detalhes bibliográficos
Autor(a) principal: Lin,Qian
Data de Publicação: 2013
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Journal of Microbiology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000100028
Resumo: γ-Aminobutyric acid (GABA) is a major inhibitory neurotransmitter in central nervous system, and its application in drugs and functional foods has attracted great attention. To enhance production of y-aminobutyric acid, Lactobacillus rhamnosus YS9, a strain isolated from Chinese traditional fermented food pickled vegetable, was grown under submerged fermentation. Its cultivation conditions were investigated. When culture pH condition was adjusted to the optimal pH of glutamate decarboxylase activity, culture of Lb. rhamnosus YS9 in medium supplemented with 200 mM of monosodium glutamate and 200 µM of pyridoxal phosphate (PLP), produced 187 mM of GABA.
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spelling Submerged fermentation of Lactobacillus rhamnosus YS9 for γ-aminobutyric acid (GABA) productionLactobacillus rhamnosusγ-aminobutyric acid (GABA)glutamate decarboxylase (GAD)γ-Aminobutyric acid (GABA) is a major inhibitory neurotransmitter in central nervous system, and its application in drugs and functional foods has attracted great attention. To enhance production of y-aminobutyric acid, Lactobacillus rhamnosus YS9, a strain isolated from Chinese traditional fermented food pickled vegetable, was grown under submerged fermentation. Its cultivation conditions were investigated. When culture pH condition was adjusted to the optimal pH of glutamate decarboxylase activity, culture of Lb. rhamnosus YS9 in medium supplemented with 200 mM of monosodium glutamate and 200 µM of pyridoxal phosphate (PLP), produced 187 mM of GABA.Sociedade Brasileira de Microbiologia2013-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000100028Brazilian Journal of Microbiology v.44 n.1 2013reponame:Brazilian Journal of Microbiologyinstname:Sociedade Brasileira de Microbiologia (SBM)instacron:SBM10.1590/S1517-83822013000100028info:eu-repo/semantics/openAccessLin,Qianeng2013-06-13T00:00:00Zoai:scielo:S1517-83822013000100028Revistahttps://www.scielo.br/j/bjm/ONGhttps://old.scielo.br/oai/scielo-oai.phpbjm@sbmicrobiologia.org.br||mbmartin@usp.br1678-44051517-8382opendoar:2013-06-13T00:00Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM)false
dc.title.none.fl_str_mv Submerged fermentation of Lactobacillus rhamnosus YS9 for γ-aminobutyric acid (GABA) production
title Submerged fermentation of Lactobacillus rhamnosus YS9 for γ-aminobutyric acid (GABA) production
spellingShingle Submerged fermentation of Lactobacillus rhamnosus YS9 for γ-aminobutyric acid (GABA) production
Lin,Qian
Lactobacillus rhamnosus
γ-aminobutyric acid (GABA)
glutamate decarboxylase (GAD)
title_short Submerged fermentation of Lactobacillus rhamnosus YS9 for γ-aminobutyric acid (GABA) production
title_full Submerged fermentation of Lactobacillus rhamnosus YS9 for γ-aminobutyric acid (GABA) production
title_fullStr Submerged fermentation of Lactobacillus rhamnosus YS9 for γ-aminobutyric acid (GABA) production
title_full_unstemmed Submerged fermentation of Lactobacillus rhamnosus YS9 for γ-aminobutyric acid (GABA) production
title_sort Submerged fermentation of Lactobacillus rhamnosus YS9 for γ-aminobutyric acid (GABA) production
author Lin,Qian
author_facet Lin,Qian
author_role author
dc.contributor.author.fl_str_mv Lin,Qian
dc.subject.por.fl_str_mv Lactobacillus rhamnosus
γ-aminobutyric acid (GABA)
glutamate decarboxylase (GAD)
topic Lactobacillus rhamnosus
γ-aminobutyric acid (GABA)
glutamate decarboxylase (GAD)
description γ-Aminobutyric acid (GABA) is a major inhibitory neurotransmitter in central nervous system, and its application in drugs and functional foods has attracted great attention. To enhance production of y-aminobutyric acid, Lactobacillus rhamnosus YS9, a strain isolated from Chinese traditional fermented food pickled vegetable, was grown under submerged fermentation. Its cultivation conditions were investigated. When culture pH condition was adjusted to the optimal pH of glutamate decarboxylase activity, culture of Lb. rhamnosus YS9 in medium supplemented with 200 mM of monosodium glutamate and 200 µM of pyridoxal phosphate (PLP), produced 187 mM of GABA.
publishDate 2013
dc.date.none.fl_str_mv 2013-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000100028
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000100028
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1517-83822013000100028
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Microbiologia
publisher.none.fl_str_mv Sociedade Brasileira de Microbiologia
dc.source.none.fl_str_mv Brazilian Journal of Microbiology v.44 n.1 2013
reponame:Brazilian Journal of Microbiology
instname:Sociedade Brasileira de Microbiologia (SBM)
instacron:SBM
instname_str Sociedade Brasileira de Microbiologia (SBM)
instacron_str SBM
institution SBM
reponame_str Brazilian Journal of Microbiology
collection Brazilian Journal of Microbiology
repository.name.fl_str_mv Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM)
repository.mail.fl_str_mv bjm@sbmicrobiologia.org.br||mbmartin@usp.br
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