Fermentation studies on Glutamic Acid Fermentation

The present study deals with the production of L Brevibacterium spp. The permeability of cells decide the extent of excretion of L which was modified using yeast extract, limitation of biotin and electropration. The amino acid concentration produced by fermentation was found to be 162mg /100 ml detected b spot in TLC. At 8 % culture density the yield was higher.(27.3mg/10 ml), 35 optimum for maximum production (26 mg/100ml) Aeration reduced the yield as compared to non aerated media. Continuous shaking results in increase in the yield mg/ml). Glucose gave the highest yield of Glutamic acid followed by Fructose and starch. 1.0g/L was the optimum concentration of yeast extract used for maximum yield of glutamic acid, Potato extract, casein , peptone, CSL and meat production. There was a marked reduction in Glutamic acid produced on electroporation as compared to the non electroporated cells. Thus at conditions tested (2.5 Kilo volts for 5 sec) the process does not seem to be effective. Thus it may be concluded that 1g/l Biotin (concentration of amino acid is 4.2 mg/ml) and 1g/L of yeast extract (3.478mg/ml yield) can control the permeability and allow the excretion of the amino acid.