Abstract Lactobacillus brevis TCCC 13007 was used to produce γ-aminobutyric acid. The fermentation broth was degermed, decolorized and deionized before the green-style spray drying, and the process parameters were optimized. Single-factor experiments were carried out to optimize 7 factors to investigate their effects on spray drying. Maltodextrin was found to be a good drying aid that significantly improves the drying process. Response surface methodology was used to assess the combined effects of air inlet temperature, spray pressure and amount of maltodextrin, to optimize the spray drying process parameters of the γ-aminobutyric acid-containing eluent. The optimized variables were applied for the following evaluation of the powder collection rate and comprehensive product score evaluation. Using the optimum parameters of spray drying, the powder collection rate reached 62.74 %, the comprehensive score was 85, and the γ-aminobutyric acid content was 67.5 %, and the recovery rate of GABA was 60.71 %. These results lay the foundation of further industrial scale-up of γ-aminobutyric acid production from fermentation broth.

中文翻译：

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短乳杆菌发酵液绿色生产富含γ-氨基丁酸粉体的喷雾干燥条件优化

摘要 短乳杆菌TCCC 13007用于生产γ-氨基丁酸。发酵液在进行绿色喷雾干燥前进行脱菌、脱色、去离子处理，优化工艺参数。进行了单因素实验，优化了 7 个因素，研究了它们对喷雾干燥的影响。发现麦芽糊精是一种很好的干燥助剂，可以显着改善干燥过程。采用响应面法评估进气温度、喷雾压力和麦芽糊精用量的综合影响，优化含γ-氨基丁酸淋洗液的喷雾干燥工艺参数。优化后的变量用于后续的粉体收集率评价和产品综合评分评价。使用喷雾干燥的最佳参数，收粉率达62.74%，综合评分85分，γ-氨基丁酸含量67.5%，GABA回收率60.71%。这些结果为从发酵液中进一步工业放大生产γ-氨基丁酸奠定了基础。