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Production of Gamma-Aminobutyric Acid by Levilactobacillus brevis AK19B: Strain Characterization and Process
Habibe Memiş1, Aybike Kamiloğlu2
1Faculty of Engineering, Food Engineering Department, Bayburt University, Bayburt, 69000, Turkey.
Probiotics and Antimicrobial Proteins
|March 12, 2026
Summary
Levilactobacillus brevis AK19B, a probiotic bacterium, shows potential for functional foods due to its antioxidant and phytase activities. Optimized conditions were found to significantly enhance its gamma-aminobutyric acid (GABA) production.
Area of Science:
- Microbiology
- Biotechnology
- Food Science
Background:
- Levilactobacillus brevis AK19B is a lactic acid bacterium with demonstrated probiotic potential.
- The strain exhibits valuable phytase activity, antioxidant properties, and robustness in gastrointestinal conditions.
- Gamma-aminobutyric acid (GABA) is a neurotransmitter with health benefits, and its production by probiotics is of interest.
Purpose of the Study:
- To optimize the production of gamma-aminobutyric acid (GABA) by Levilactobacillus brevis AK19B.
- To investigate the effects of monosodium glutamate (MSG) concentration, NaCl concentration, pH, and temperature on GABA synthesis.
- To identify optimal conditions for maximizing GABA yield for potential industrial applications.
Main Methods:
- A Box-Behnken design was employed to study the influence of four factors (MSG concentration, NaCl concentration, pH, temperature) on GABA production.
- Response surface methodology was used to model the interactions between these factors and predict optimal conditions.
- The viability of L. brevis AK19B in bile salt-rich environments was assessed to confirm its probiotic robustness.
Main Results:
- Monosodium glutamate (MSG) concentration, NaCl concentration, pH, and temperature significantly affected GABA synthesis by L. brevis AK19B.
- A quadratic response surface model accurately described the interactions between the tested factors.
- Optimal conditions for GABA production were determined as pH 5.136, 297 mM MSG, 26 °C, and 2.82% NaCl, yielding a predicted 43.85 mg/mL of GABA.
Conclusions:
- Levilactobacillus brevis AK19B is a robust probiotic candidate with significant potential for functional food applications.
- The study successfully optimized GABA production by identifying key influencing factors and their optimal levels.
- These findings support the use of L. brevis AK19B for industrial-scale GABA biosynthesis.
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