Isolation and characterization of a gamma-aminobutyric acid producing strain Lactobacillus buchneri WPZ001 that could efficiently utilize xylose and corncob hydrolysate

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, 70 g/L gamma-aminobutyric acid was produced by flask fermentation of L. buchneri WPZ001 for 48 h, and the harvested cells could continue to convert monosodium glutamate to gamma-aminobutyric acid in buffer and produce 59 g gamma-aminobutyric acid after eight runs of biotransformation; the total yield of gamma-aminobutyric acid reached 129 g/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 117 g/L. The results indicate that L. buchneri WPZ001 has great potential for industrial production of gamma-aminobutyric acid.