Isolation and characterization of a gamma-aminobutyric acid producing strain Lactobacillus buchneri WPZ001 that could efficiently utilize xylose and corncob hydrolysate
| LEADER | caa a22 4500 | ||
|---|---|---|---|
| 001 | 605500398 | ||
| 003 | CHVBK | ||
| 005 | 20210128100555.0 | ||
| 007 | cr unu---uuuuu | ||
| 008 | 210128e20150401xx s 000 0 eng | ||
| 024 | 7 | 0 | |a 10.1007/s00253-014-6294-2 |2 doi |
| 035 | |a (NATIONALLICENCE)springer-10.1007/s00253-014-6294-2 | ||
| 245 | 0 | 0 | |a Isolation and characterization of a gamma-aminobutyric acid producing strain Lactobacillus buchneri WPZ001 that could efficiently utilize xylose and corncob hydrolysate |h [Elektronische Daten] |c [Anqi Zhao, Xiaoqing Hu, Lu Pan, Xiaoyuan Wang] |
| 520 | 3 | |a Lactobacillus buchneri strain WPZ001 that could efficiently produce gamma-aminobutyric acid was isolated from Chinese fermented sausages. Optimal cultivation conditions for gamma-aminobutyric acid production in L. buchneri WPZ001 were determined, and xylose was found to be the best carbon source. Using xylose as the sole carbon source, 70g/L gamma-aminobutyric acid was produced by flask fermentation of L. buchneri WPZ001 for 48h, and the harvested cells could continue to convert monosodium glutamate to gamma-aminobutyric acid in buffer and produce 59g gamma-aminobutyric acid after eight runs of biotransformation; the total yield of gamma-aminobutyric acid reached 129g/L. This combination strategy also worked well when the low-cost corncob hydrolysate was used as the sole carbon source, and the yield of gamma-aminobutyric acid reached 117g/L. The results indicate that L. buchneri WPZ001 has great potential for industrial production of gamma-aminobutyric acid. | |
| 540 | |a Springer-Verlag Berlin Heidelberg, 2014 | ||
| 690 | 7 | |a Lactobacillus buchneri |2 nationallicence | |
| 690 | 7 | |a Gamma-aminobutyric acid |2 nationallicence | |
| 690 | 7 | |a Xylose |2 nationallicence | |
| 690 | 7 | |a Corncob hydrolysate |2 nationallicence | |
| 700 | 1 | |a Zhao |D Anqi |u State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China |4 aut | |
| 700 | 1 | |a Hu |D Xiaoqing |u Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, China |4 aut | |
| 700 | 1 | |a Pan |D Lu |u Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, China |4 aut | |
| 700 | 1 | |a Wang |D Xiaoyuan |u State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China |4 aut | |
| 773 | 0 | |t Applied Microbiology and Biotechnology |d Springer Berlin Heidelberg |g 99/7(2015-04-01), 3191-3200 |x 0175-7598 |q 99:7<3191 |1 2015 |2 99 |o 253 | |
| 856 | 4 | 0 | |u https://doi.org/10.1007/s00253-014-6294-2 |q text/html |z Onlinezugriff via DOI |
| 898 | |a BK010053 |b XK010053 |c XK010000 | ||
| 900 | 7 | |a Metadata rights reserved |b Springer special CC-BY-NC licence |2 nationallicence | |
| 908 | |D 1 |a research-article |2 jats | ||
| 949 | |B NATIONALLICENCE |F NATIONALLICENCE |b NL-springer | ||
| 950 | |B NATIONALLICENCE |P 856 |E 40 |u https://doi.org/10.1007/s00253-014-6294-2 |q text/html |z Onlinezugriff via DOI | ||
| 950 | |B NATIONALLICENCE |P 700 |E 1- |a Zhao |D Anqi |u State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China |4 aut | ||
| 950 | |B NATIONALLICENCE |P 700 |E 1- |a Hu |D Xiaoqing |u Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, China |4 aut | ||
| 950 | |B NATIONALLICENCE |P 700 |E 1- |a Pan |D Lu |u Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, China |4 aut | ||
| 950 | |B NATIONALLICENCE |P 700 |E 1- |a Wang |D Xiaoyuan |u State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China |4 aut | ||
| 950 | |B NATIONALLICENCE |P 773 |E 0- |t Applied Microbiology and Biotechnology |d Springer Berlin Heidelberg |g 99/7(2015-04-01), 3191-3200 |x 0175-7598 |q 99:7<3191 |1 2015 |2 99 |o 253 | ||