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

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Abstract

γ-Aminobutyric acid (GABA) is a non-protein amino acid with a variety of physiological functions. Recently, yeast Kluyveromyces marxianus strains involved in the catabolism and anabolism of GABA can be used as a microbial platform for GABA production. Okara, rich in nutrients, can be used as a low-cost fermentation substrate for the production of functional materials. This study first proved the advantages of the okara medium to produce GABA by K. marxianus C21 when l-glutamate (l-Glu) or monosodium glutamate (MSG) is the substrate. The highest production of GABA was obtained with 4.31 g/L at optimization condition of culture temperature 35 °C, fermentation time 60 h, and initial pH 4.0. Furthermore, adding peptone significantly increased the GABA production while glucose and vitamin B6 had no positive impact on GABA production. This research provided a powerful new strategy of GABA production by K. marxianus C21 fermentation and is expected to be widely utilized in the functional foods industry to increase GABA content for consumers as a daily supplement as suggested.

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Acknowledgements

The authors are grateful to Jilin Province Innovation Center for Biological Food and Manufacturing Technology of China for their excellent technical assistance. Financial support was provided China Agriculture Research System of MOF and MARA (CARS-04) and Jilin Provincial Science and Technology Department (20170312022ZX).

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China Agriculture Research System of MOF and MARAJilin Provincial Science and Technology Department 20170312022ZX.

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Authors and Affiliations

  1. College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun, 130118, Jilin, China

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

  2. National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, 130118, Jilin, China

    Chunhong Piao & Hansong Yu

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  1. Lei Zhang
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Contributions

CP and HY designed the study; LZ, YY and WD acquired and analyzed the data; LZ, CP and XW drafted the manuscript; all authors critically revised the manuscript and approved the final version of the manuscript to be submitted.

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Correspondence to Chunhong Piao or Hansong Yu.

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We believe that this manuscript is appropriate for publication on bioprocess and biosystem engineering, because our research is aimed to investigate. On behalf of, and having obtained permission from all the authors, we declare that: (a) the material has not been published in whole or in part elsewhere, (b) the paper is not currently being considered for publication elsewhere, (c) all authors have been personally and actively involved in substantive work leading to the report, and will hold themselves jointly and individually responsible for its content, (d) all relevant ethical safeguards have been met in relation to subject protection, (e) all authors declare no conflict of interests.

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Zhang, L., Yue, Y., Wang, X. et al. Optimization of fermentation for γ-aminobutyric acid (GABA) production by yeast Kluyveromyces marxianus C21 in okara (soybean residue). Bioprocess Biosyst Eng 45, 1111–1123 (2022). https://doi.org/10.1007/s00449-022-02702-2

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