Optimization of process parameters for GABA and L-DOPA production on fermented coconut drink

Abstract

Gamma-aminobutyric acid (GABA) and levodopa (L-DOPA) are compounds that can potentially treat hypertension and Parkinson’s diseases. The purpose of this study was to optimize the fermentation parameters for GABA and L-DOPA production by Lactobacillus acidophilus co-cultured with Lactobacillus brevis (LALB) in mature coconut water (MCW). In this study, the response surface methodology (RSM) with central composite design (CCD) was applied to optimize the concentration of sucrose, culture temperature and incubation time. The optimum conditions for the yield of GABA and L-DOPA were found to be: 1 g sucrose at 27oC for 28 hrs of incubation time under static conditions with the predicted accuracy of 95.4% (352 mg GABA/L and 94.7% (89 mg L-DOPA/L). This work was conducted to add value to the by-product of the coconut milk industry through the production of fermented coconut drinks. The MCW fermented with LALB offers a potential functional drink for hypertension and Parkinson’s disease treatment and prevention measures.