Fermentation monosodium glutamate

Molasses is also used as an inexpensive source of carbohydrate in various fermentations for the production lactic acid, citric acid, monosodium glutamate, lysine, and yeast (60). Blackstrap molasses is used for the production of mm and other distilled spirits. 

An alternative approach is taken in the production of monosodium glutamate (MSG) which, unlike interferon, is secreted into the fermentation broth. The stages of downstream processing for MSG are shown in Figure 14.3. Again, a variety of unit operations, including centrifugation, crystallization, vaporization, and fixed-bed adsorption, are used in this process. 

Any fermented products, e.g. red wine, beers (including non-alcoholic beers) Food containing monosodium glutamate... 

A variety of bacterial species have been used for almost 40 years in the large-scale fermentative production of amino acids for industrial uses. The Corynebacteria have been most widely used in this application as a result of their propensity to overproduce and excrete very high concentrations of amino acids under specific process conditions and their early development for monosodium glutamate production. However, other organisms including E. coli have also been successfully used in the production of amino acids such as phenylalanine. 

Fermentation is also the basis for the manufacture of biomass foodstuffs (primarily protein for animal and human consumption), amino acids (especially monosodium glutamate and L-lysine), and the major industrial feedstock and gasoline additive, ethanol. 

Amino acid production by fermentation started around 1960 in Japan. Initially glutamic acid was the main product. It was sold as sodium salt, monosodium glutamate (MSG), a flavor enhancer on oriental cuisine. Other amino acids soon followed. They are used in food and feed to increase the efficiency of low protein substrates. Microbiologically produced enzymes were introduced around 1970. They are used in grain processing, sugar production, fruit juice clarification, and as detergent additives (Table 9.1). 

Monosodium glutamate (MSG) is a flavor enhancer. U.S. 2,877,160 (to Pfizer) and U.S. 2,978,384 (to Koichi Yamada) describe fermentation processes for glutamic acid. U.S. 5,907,059 (to Amylum Belgium A. E. Staley Manufacturing) describes recovery of the fermentation product and conversion to MSG. Estimate the cost of production via this route. 

Monosodium glutamate is the monosodium salt of the naturally occurring L-form of glutamic acid. It is commonly manufactured by fermentation of carbohydrate sources such as sugar beet molasses. In general, sugar beet products are used in Europe and the USA. Other carbohydrate sources such as sugar cane and tapioca are used in Asia. 

When monosodium glutamate is produced by a petrochemical route (Eq. 16.27), it yields the racemic mixture of D-, and L-glutamic acid. This product is only about half as effective as the fermentative product on a weight basis. 

A major selectivity advantage of biological catalysts over traditional systems includes the ability to form single products (chemical selectivity) as well as single optical isomers (stereoselectivity). Specific examples where biological routes are preferred commercially include fermentative processes for the amino acids monosodium glutamate (MSG), lysine, aspartic acid, citric acid and phenylalanine (5). Many other chemicals have also been produced by fermentative processes (6). 

An alternative approach is taken in the production of monosodium glutamate (MSG) which, unlike interferon, is secreted into the fermentation broth. The... 

USE In the production of soybean oil. As food and feed -stuff. Debittered soybean flour contains practically no starch and is widely used in dietetic foods. Soybean meal obtained after expressing the oil is a preferred source of protein for feedstuffs. Other products are soybean lecithin, genistin, monosodium glutamate, soybean milk, soy sauce tofu, a soybean curd ntiso, a fermented mixture with barley or rice nutio, which is soybean cheese. Soybean proteins are used also in the adhesive and plastics industries. 

During fermentation the bacteria utilize the glucose and other nutrients in the culture medium to produce a high molecular weight polysaccharide that they excrete into the culture broth (see also monosodium glutamate). The polysaccharide is recovered by precipitation and purification with isopropyl alcohol, followed by drying and milling to yield commercial xanthan gum. 

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