GABA Fermentation Using Selected Lactic Acid Strains on Must

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Solution Overview

Problem

Current methods for producing gamma-aminobutyric acid (GABA) using lactic acid bacteria result in unsatisfactory yields, and existing processes often rely on costly commercial culture soils and substrates, limiting the concentration and application of GABA in products.

Innovation Solution

Selection and use of specific Lactobacillus plantarum DSM 19463 and Lactococcus lactis ssp. DSM 19464 strains for fermentation with natural substrates like must, optimized under standardized conditions to achieve higher GABA production, incorporating yeast water and monosodium L-glutamate, leading to a desiccated product enriched with GABA, vitamins, minerals, and live lactic bacteria.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If commercial culture soils and substrates are used for GABA production, then the production process is reliable, but the cost increases and yields remain unsatisfactory

Engineering Contradiction:

Improveproduction process reliabilityVSAvoidGABA yield

Core Design Contradiction:

ReliabilityVSProductivity

Solution Approach 1:

The patent replaces expensive commercial culture soils with cheap, natural substrates such as must (grape must), fruit substrates, and agricultural waste products. These natural substrates serve as both carbon source and growth medium, eliminating the need for costly synthetic media while maintaining reliable GABA production through selected Lactobacillus strains.

Inventive Principle:

Principle #27Cheap short-living objects (Disposable)

Solution Approach 2:

The patent optimizes fermentation parameters including pH (maintained between 4.0-6.0), temperature (30-37°C), incubation time (24-72 hours), and substrate concentration to maximize GABA yield. By carefully controlling these parameters, the process achieves high GABA concentrations (up to 890 mg/100 g dry substance) while using low-cost substrates.

Inventive Principle:

Principle #35Parameter changes

2Ease of manufacture

If conventional Lactobacillus strains are used, then the process is simple, but GABA concentration remains below threshold levels

Engineering Contradiction:

Improveprocess simplicityVSAvoidGABA concentration

Core Design Contradiction:

Ease of manufactureVSQuantity of substance

Solution Approach 1:

The patent employs Lactobacillus plantarum DSM 19463 and Lactococcus lactis ssp. DSM 19464 strains that possess endogenous glutamate decarboxylase enzyme, enabling them to autonomously convert L-glutamate to GABA during fermentation. The bacteria utilize glucose from natural substrates to generate energy and simultaneously produce GABA, eliminating the need for external enzyme addition or complex multi-step processes.

Inventive Principle:

Principle #25Self-service

3Productivity

If natural substrates like must are used, then costs decrease and yields improve, but the process requires optimization of fermentation conditions

Engineering Contradiction:

ImproveGABA yieldVSAvoidfermentation process complexity

Core Design Contradiction:

ProductivityVSDevice complexity

Solution Approach 1:

The patent performs preliminary characterization and selection of Lactobacillus plantarum DSM 19463 and Lactococcus lactis ssp. DSM 19464 strains to ensure they possess optimal GABA-producing capabilities and tolerance to natural substrates. This pre-selection eliminates the need for complex real-time process adjustments, as the strains are already adapted to ferment must and similar substrates efficiently under standardized conditions.

Inventive Principle:

Principle #10Preliminary action

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

The process achieves significantly higher GABA yields (up to 890 mg/100 g dry substance) with a naturally enriched product, suitable for dermatological applications and potential probiotic properties, utilizing low-cost, natural fermentation substrates and extending the product's field of application.

Implementation Method 1

Process for the preparation of gamma-aminobutyric acid (GABA) by the use of lactic acid bacteria (LAB) on agro- and food-industry surplus

Methodology Applied

Scientific EffectFermentation: Fermentation

Implementation Method 2

The GABA, defined as a non-natural amino acid, is synthesized by the enzyme glutamate decarboxylase (GAD) (EC 4.1.1.15), pyridoxal phosphate-dependent, that catalyzes the irreversible decarboxylation of L-glutamate in GABA

Methodology Applied

Scientific EffectEnzymatic decarboxylation: Enzyme

Implementation Method 3

Methodology Applied

Scientific EffectCatalysis: Catalysis

Implementation Method 4

Process for the preparation of gamma-aminobutyric acid (GABA) by the use of lactic acid bacteria (LAB)

Methodology Applied

Scientific EffectLactic acid fermentation: Fermentation

Data Source

PatentEP2173855B1Process for the preparation of gamma-ami no butyric acid (GABA) by the use of lactic acid bacteria (LAB) on agro- and food-industry surplus

Publication Date: 2016.08.31 GIULIANI SPA

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AI summary

This invention relates to a process for the production of gamma- aminobutyric acid (GABA) from Lactococcus lactis ssp. DSM 19464 and from Lactobacillus plantarum DSM 19463 or from their associations on must. In particular, this invention contemplates the selection and use of Lactococcus lactis ssp. DSM 19464 and of Lactobacillus plantarum DSM 19463 or their associations on must whose composition has been suitably optimized as to its composition, for the production of a preparation based on GABA, containing also vitamins, minerals, polyphenols and alive vital lactic bacteria for its potential use in the dermatological field.