Production of Gamma-Aminobutyric Acid by Levilactobacillus brevis AK19B: Strain Characterization and Process Optimization Using Box-Behnken Design
Küçük Resim Yok
Tarih
2026
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Levilactobacillus brevis AK19B strain demonstrated promising probiotic potential as a hydrophilic lactic acid bacterium with valuable phytase activity. It also exhibited strong antioxidant properties and maintained viability in bile salt-rich environments, suggesting robustness in gastrointestinal conditions. To maximize gamma-aminobutyric acid (GABA) production, a Box-Behnken design was applied to assess the effects of monosodium glutamate (MSG) concentration, NaCl concentration, pH, and temperature. The results showed that these factors significantly influenced GABA synthesis, with their interactions well-modeled by a quadratic response surface. Optimal conditions were identified as pH 5.136, MSG concentration of 297 mM, temperature at 26 degrees C, and NaCl concentration of 2.82%, under which the predicted GABA production reached 43.85 mg/mL. These findings highlight AK19B as a promising candidate for functional food applications and industrial GABA biosynthesis.
Açıklama
Anahtar Kelimeler
Levilactobacillus Brevis, Gaba, Optimization, Box-Behnken Design, Techno-Functional Properties
Kaynak
Probiotics and Antimicrobial Proteins
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
