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Evaluation of Pretreatment and GABA Production Using Levilactobacillus brevis Fermentation of the Seaweed Saccharina japonica

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Abstract

The seaweed has a high content of easily degradable carbohydrates, making it a potential substrate for the production of γ-aminobutyric acid (GABA). In this study, response surface methodology pretreatment and enzymatic saccharification (Es) were conducted on a flask culture of Saccharina japonica seaweed. The optimal hydrolytic conditions were: 10.8% (w/v) slurry content, 0.7% H2SO4, and 121°C for 30 min. Es using enzyme cocktails (Celluclast 1.5 L + Viscozyme L) at 16 U/mL produced 6.26 g/L glucose with an efficiency of 92%. The concentrations of laminarin and fucose (prebiotics) were 10.4 and 0.48 g/L after pretreatment and saccharification, respectively. The suitable monosodium glutamate (MSG) addition was 2% (w/v), and further increase in MSG addition (3–5% (w/v)) had no significant effect on GABA production. The pyridoxal 5′-phosphate (10 µM) addition time of 48–72 h was determined based on the GABA fermentation. Adapted Levilactobacillus brevis KCL010 to high concentrations of mannitol improved the synbiotic fermentation efficiency of S. japonica hydrolysates, further improving the consumption of mixed monosaccharides.

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Acknowledgements

This work was supported by the National Research Foundation of Korea (NRF) grant funded by the Korea government (MSIT) (No.2022R1F1A1074594).

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  1. Department of Food Science and Biotechnology, College of Engineering, Global K-Food Research Center, Hankyong National University, Anseong, 17579, Korea

    Se Yeon Lee & Chae Hun Ra

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Lee, S.Y., Ra, C.H. Evaluation of Pretreatment and GABA Production Using Levilactobacillus brevis Fermentation of the Seaweed Saccharina japonica. Biotechnol Bioproc E 28, 568–576 (2023). https://doi.org/10.1007/s12257-023-0073-9

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