Food Science and Biotechnology

, Volume 28, Issue 1, pp 155–163 | Cite as

An efficient process for co-production of γ-aminobutyric acid and probiotic Bacillus subtilis cells

  • Hongbo Wang
  • Jinge Huang
  • Lei Sun
  • Fuchao Xu
  • Wei Zhang
  • Jixun ZhanEmail author


This study was to establish an integrated process for the co-production of γ-aminobutyric acid (GABA) and live probiotics. Six probiotic bacteria were screened and Bacillus subtilis ATCC 6051 showed the highest GABA-producing capacity. The optimal temperature and initial pH value for GABA production in B. subtilis were found to be 30 °C and 8.0, respectively. A variety of carbon and nitrogen sources were tested, and potato starch and peptone were the preferred carbon and nitrogen sources for GABA production, respectively. The concentrations of carbon source, nitrogen source and substrate (sodium l-glutamate) were then optimized using the response surface methodology. The GABA titer and concentration of viable cells of B. subtilis reached 19.74 g/L and 6.0 × 108 cfu/mL at 120 h. The GABA titer represents the highest production of GABA in B. subtilis. This work thus demonstrates a highly efficient co-production process for GABA and probiotic B. subtilis cells.


γ-Aminobutyric acid Bacillus subtilis ATCC 605 Viable cells Optimization Response surface methodology 



This work was financially supported by a Grant-In-Aid (16GRNT26430067) from the American Heart Association (USA), the Agricultural and Social Development Program of Hangzhou Science and Technology Bureau of Zhejiang Province (China), the Young College Teachers Studying Abroad fund (Grant No. 3-2016) of Hubei Province (China), Jianghan University Doctoral Research Startup Fund Project (Grant No. 1017-06330003), and Major Technical Innovation Project of Hubei Province (China) (Grant No. 2017ABA147).

Compliance with ethical standards

Conflict of interest

The authors declare no conflicts of interest.


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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  1. 1.Department of Biological EngineeringUtah State UniversityLoganUSA
  2. 2.Hubei Province Engineering Research Center for Legume Plants, School of Life SciencesJianghan UniversityWuhanChina
  3. 3.Hangzhou Viablife Biotech Co., LtdHangzhouChina
  4. 4.TCM and Ethnomedicine Innovation and Development Laboratory, School of PharmacyHunan University of Chinese MedicineChangshaChina

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