Isolation and Characterization of Levilactobacillus brevis FBL-3 from Godeulppaegi Kimchi and Screening of Medium Components for γ-Aminobutyric Acid Production.
- 1Department of Food Science and Technology, Yeungnam University, Gyeongsan 38541, Republic of Korea.
- 2Department of Microbiology, Yogi Vemana University, Kadapa, AP 516005, India.
- 3Department of Food Science & Technology, Chonnam National University, Gwangju 61186, Republic of Korea.
Abstract
γ-Aminobutyric acid (GABA) is an amino acid with a variety of biological functions and is now becoming an essential food ingredient. In this work, a GABA-producing lactic acid bacterium was isolated from godeulppaegi kimchi and characterized by phenotypic, biochemical and molecular parameters. The isolate was identified as FBL-3, which produced acid colonies in MRS agar containing CaCO₃ and L-glutamic acid, was Gram positive, catalase-negative and rod-shaped, and had 99.1% similarity to Levilactobacillus brevis by API 50 CHL analysis and 100% 16S rRNA gene sequence similarity to Lvb. brevis ATCC 14869. Further, sequence analysis of 16S rRNA gene confirmed that it was Lvb. brevis FBL-3. The effects of carbon source, nitrogen source, and L-glutamic acid concentration on cell growth and TLC-densitometrically estimated GABA production were evaluated sequentially using a one-factor-at-a-time approach. Of the carbon sources tested, xylose had the highest GABA production (12.2 ± 2.34 g/L) and dry cell weight (0.75 ± 0.00 g/L) and 10 g/L xylose was selected as a good concentration for GABA production. Yeast extract was the most promising for nitrogen sources producing 4.65 ± 0.45 g/L GABA, and 20 g/L yeast extract was selected as a practical concentration since it produced 9.12 ± 1.48 g/L GABA with lower nitrogen input than 50 g/L yeast extract. L-Glutamic acid was a necessary precursor to GABA production. Although the highest GABA titer in the L-glutamic acid concentration experiment was found for 50 g/L L-glutamic acid (19.6 ± 1.03 g/L), 10 g/L L-glutamic acid supported the highest cell growth and was considered as a more balanced precursor.
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BibTeX
@article{jang2026isolation,
title = {{Isolation and Characterization of Levilactobacillus brevis FBL-3 from Godeulppaegi Kimchi and Screening of Medium Components for γ-Aminobutyric Acid Production.}},
author = {Eun-Ju Jang and Veeranjaneya Reddy Lebaka and Young-Min Kim and Young-Jung Wee},
journal = {Journal of microbiology and biotechnology},
year = {2026},
month = sep,
doi = {10.4014/jmb.2608.08011},
url = {https://europepmc.org/article/MED/42870455},
note = {CC BY},
}
RIS
TY - JOUR
TI - Isolation and Characterization of Levilactobacillus brevis FBL-3 from Godeulppaegi Kimchi and Screening of Medium Components for γ-Aminobutyric Acid Production.
AU - Eun-Ju Jang
AU - Veeranjaneya Reddy Lebaka
AU - Young-Min Kim
AU - Young-Jung Wee
PY - 2026
DA - 2026/09/22
JO - Journal of microbiology and biotechnology
DO - 10.4014/jmb.2608.08011
UR - https://europepmc.org/article/MED/42870455
AB - γ-Aminobutyric acid (GABA) is an amino acid with a variety of biological functions and is now becoming an essential food ingredient. In this work, a GABA-producing lactic acid bacterium was isolated from godeulppaegi kimchi and characterized by phenotypic, biochemical and molecular parameters. The isolate was identified as FBL-3, which produced acid colonies in MRS agar containing CaCO₃ and L-glutamic acid, was Gram positive, catalase-negative and rod-shaped, and had 99.1% similarity to Levilactobacillus brevis by API 50 CHL analysis and 100% 16S rRNA gene sequence similarity to Lvb. brevis ATCC 14869. Further, sequence analysis of 16S rRNA gene confirmed that it was Lvb. brevis FBL-3. The effects of carbon source, nitrogen source, and L-glutamic acid concentration on cell growth and TLC-densitometrically estimated GABA production were evaluated sequentially using a one-factor-at-a-time approach. Of the carbon sources tested, xylose had the highest GABA production (12.2 ± 2.34 g/L) and dry cell weight (0.75 ± 0.00 g/L) and 10 g/L xylose was selected as a good concentration for GABA production. Yeast extract was the most promising for nitrogen sources producing 4.65 ± 0.45 g/L GABA, and 20 g/L yeast extract was selected as a practical concentration since it produced 9.12 ± 1.48 g/L GABA with lower nitrogen input than 50 g/L yeast extract. L-Glutamic acid was a necessary precursor to GABA production. Although the highest GABA titer in the L-glutamic acid concentration experiment was found for 50 g/L L-glutamic acid (19.6 ± 1.03 g/L), 10 g/L L-glutamic acid supported the highest cell growth and was considered as a more balanced precursor.
SN - 1017-7825
SN - 1738-8872
ER -