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An insight into kinetics and thermodynamics of gamma-aminobutyric acid production by Enterococcus faecium CFR 3003 in batch fermentation

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Abstract

In the present study, a kinetic and thermodynamic model for production of gamma-aminobutyric acid (GABA) using Enterococcus faecium CFR 3003 is proposed. Differential production of GABA in complex-minimal media indicated that the minimal medium (Modified TYG: Tryptone, Yeast extract and Glucose) supported the highest production of GABA. The influence of variables such as monosodium glutamate (MSG) concentration (1–5 %), temperature (25–60 °C) and pH (4.0–8.0) on GABA production was studied. The kinetics on the rate of MSG consumption (rs) as a function of MSG concentration [S] was studied by assuming Monod’s model for the MSG-uninhibited region and Briggs–Haldane model for the MSG-inhibited domain. The experimental kinetic parameters determined were found to be in good agreement with the predicted ones. Arrhenius model was used to calculate the thermodynamic parameters. The activation energy for the growth, activation enthalpy and entropy for GABA formation were found to be 80.13, 87.29 and 0.273 kJ mol−1 K−1, respectively. A process product yield (YP/S) of 0.64 g GABA g−1 MSG could be reached with a volumetric rate of GABA formation, QP (0.159 g l−1 h−1) and MSG consumption QS (0.145 g l−1 h−1), respectively, under optimized conditions. This contributed to a GABA concentration of 8 g l−1 at the end of 48 h of fermentation time, which is 2.9-fold higher than that under unoptimized conditions.

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Acknowledgments

Gangaraju Divyashri is grateful to Council of Scientific and Industrial Research (CSIR), New Delhi, India, for the award of a Research Fellowship. The Director, CFTRI, is acknowledged for supporting the research work. The authors thank Dr K Rajgopal, Principal Scientist, CSIR-CFTRI, for his support towards identification of the organism.

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There is no conflict of interest between the authors.

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Authors and Affiliations

  1. Academy of Scientific & Innovative Research (AcSIR), New Delhi, India

    Gangaraju Divyashri

  2. Fermentation Technology and Bioengineering Department, CSIR-Central Food Technological Research Institute, Mysore, 570 020, India

    Gangaraju Divyashri & Siddalingaiya Gurudutt Prapulla

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  1. Gangaraju Divyashri
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  2. Siddalingaiya Gurudutt Prapulla
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Correspondence to Siddalingaiya Gurudutt Prapulla.

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Divyashri, G., Prapulla, S.G. An insight into kinetics and thermodynamics of gamma-aminobutyric acid production by Enterococcus faecium CFR 3003 in batch fermentation. Ann Microbiol 65, 1109–1118 (2015). https://doi.org/10.1007/s13213-014-0957-1

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  • DOI: https://doi.org/10.1007/s13213-014-0957-1

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