Table 2 Microbial fermentation of GABA
From: Development of bio-based fine chemical production through synthetic bioengineering
Strains | Source or engineered phenotype | Substrates | Yield (g/L) | Scale (L) | Reference |
|---|---|---|---|---|---|
L. paracasei NFRI 7415 | Isolated from fermented crucians | MSG | 31.1 | - | Komatsuzaki et al., 2005 [7] |
L. buchneri MS | Isolated from Kimchi | MSG, Saccharides | 25.8 | - | Cho et al., 2007 [6] |
S. salivarius subsp. thermophilus Y2 | Starter for yoghurt and cheese | MSG | 7.98 | 0.4 | Yang et al., 2008 [5] |
L. brevis NCL912 | Isolated from Paocai | MSG | 35.6 | 0.1 | Li et al., 2010 [4] |
| Â | Â | L-glutamate (fed-batch fermentation) | 102.8 | 3.0 | Li et al., 2010 [10] |
TCCC13007 | Isolated from pickles | MSG (2-step fermentation) | 61 | 3.0 | Zhang et al., 2012 [8] |
E. coli | gadB (L. lactis) | MSG | 76.2 | 1.5 | Park et al., 2013 [11] |
C. glutamicum | gadRCB2 (L. brevis) | Glucose | 2.15 | 0.02 | Shi et al., 2011 [12] |
| Â | gadB (E. coli) | Glucose | 12.3 | 0.02 | Takahashi et al., 2012 [13] |
| Â | gadB1B2 (L. brevis) | Glucose, urea | 27.1 | 1.2 | Shi et al., 2013 [14] |
|  | ΔpknG, gadB (E. coli) | Glucose | 31.1 | 0.02 | Okai et al., 2014 [15] |