Modeling the growth of Corynebacterium glutamicum under product inhibition in l-glutamic acid fermentation

2005 ◽  
Vol 25 (2) ◽  
pp. 173-178 ◽  
Author(s):  
Noor Salam Khan ◽  
Indra Mani Mishra ◽  
R.P. Singh ◽  
Basheshwer Prasad
Keyword(s):  
Glutamic Acid ◽  
Corynebacterium Glutamicum ◽  
Product Inhibition ◽  
Acid Fermentation

Importance of Phosphoenolpyruvate Carboxylase of Corynebacterium glutamicum during the Temperature Triggered Glutamic Acid Fermentation

1999 ◽  
Vol 1 (4) ◽  
pp. 334-343 ◽  
Author(s):  
S. Delaunay ◽  
D. Uy ◽  
M.F. Baucher ◽  
J.M. Engasser ◽  
A. Guyonvarch ◽  
...  
Keyword(s):  
Glutamic Acid ◽  
Corynebacterium Glutamicum ◽  
Phosphoenolpyruvate Carboxylase ◽  
Acid Fermentation

Enhanced L-glutamic acid production by immobilized Corynebacterium glutamicum X680 using Response Surface Methodology

2021 ◽  
Vol 16 (12) ◽  
pp. 87-94
Author(s):  
Subhadeep Ganguly ◽  
Smaranika Pattnaik
Keyword(s):  
Response Surface Methodology ◽  
Glutamic Acid ◽  
Response Surface ◽  
Corynebacterium Glutamicum ◽  
Acid Production ◽  
Immobilized Cells ◽  
Lower Amount ◽  
Acid Fermentation ◽  
Statistical Tool ◽  
Glutamic Acid Production

L-glutamic acid is a non-essential amino acid largely used as flavor enhancer and food additive. It also has several therapeutic applications. Fermentation has gained superiority over its chemical synthesis as it produced stereo-specific isomer. Corynebacterium glutamicum is mostly used microorganism for Lglutamic acid fermentation. The study was dealing with optimization of L-glutamic acid production by immobilized mutant Corynebacterium glutamicum X680 in calcium alginate beads using response surface methodology as effective statistical tool. Among several parameters studied, pH, inoculums size, incubation time, concentration of sodium alginate, agitation and cell:alginate ration showed the most significant effect. Immobilized cells produced significantly (p<0.01) lower amount of L-glutamic acid (24.3mg/ml) compared to the production by free cells (27.6mg/ml). However, reusability of the beads minimized production cost and hence conferred benefit as far as the market economy is concerned.

scholarly journals Biochemical Effects of Fatty Acid and its Derivatives on L-Glutamic Acid Fermentation

1964 ◽  
Vol 28 (2) ◽  
pp. 114-119 ◽  
Author(s):  
Koichi TAKINAMI ◽  
Hiroshi OKADA ◽  
Toshinao TSUNODA
Keyword(s):  
Fatty Acid ◽  
Glutamic Acid ◽  
Acid Fermentation ◽  
Biochemical Effects

Study of fault diagnoses expert system of glutamic acid fermentation process

2012 ◽  
Author(s):  
Guicheng Wang ◽  
Wang Xue ◽  
Ren Zhixin ◽  
Min Zhang ◽  
Zhang Zhansheng ◽  
...  
Keyword(s):  
Expert System ◽  
Glutamic Acid ◽  
Fermentation Process ◽  
Acid Fermentation

scholarly journals Product Inhibition of the Fermentative Formation of Glutamic Acid

1970 ◽  
Vol 20 (2) ◽  
pp. 215-217
Author(s):  
T. D. Nunheimer ◽  
J. Birnbaum ◽  
E. D. Ihnen ◽  
A. L. Demain
Keyword(s):  
Glutamic Acid ◽  
Product Inhibition
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