Author/Authors :
Shyamkumar، Rajaram نويسنده Department of Biotechnology, Kamaraj College of Engineering and Technology, Virudhunagar , , Ganesh Moorthy، Innasi Muthu نويسنده Department of Biotechnology, Kamaraj College of Engineering and Technology, Virudhunagar , , Ponmurugan، Karuppiah نويسنده Department of Botany and Microbiology, College of Science, King Saud University , , Baskar، Rajoo نويسنده Department of Chemical Engineering, Kongu Engineering College, Perunduari, Erode ,
Abstract :
Background: L-glutamic acid is one of the major amino acids that is present in a wide variety of foods. It is mainly used as a food additive and flavor enhancer in the form of sodium salt. Corynebacterium glutamicum (C. glutamicum) is one of the major organisms widely used for glutamic acid production.
Methods: The study was dealing with immobilization of C. glutamicum and mixed culture of C. glutamicum and Pseudomonas reptilivora (P. reptilivora) for L-glutamic acid production using submerged fermentation. 2, 3 and 5% sodium alginate concentrations were used for production and reusability of immobilized cells for 5 more trials.
Results: The results revealed that 2% sodium alginate concentration produced the highest yield (13.026±0.247 g/l by C. glutamicum and 16.026±0.475 g/l by mixed immobilized culture). Moreover, reusability of immobilized cells was evaluated in 2% concentration with 5 more trials. However, when the number of cycles increased, the production of L-glutamic acid decreased.
Conclusion: Production of glutamic acid using optimized medium minimizes the time needed for designing the medium composition. It also minimizes external contamination. Glutamic acid production gradually decreased due to multiple uses of beads and consequently it reduces the shelf life.
