Glutamic acid molasses

In the United States and some European countries, beet-sugar-waste molasses, or Stefen s waste, has been used as raw material for MSG production. The 2-pyrrohdinone-5-carboxyhc acid [98-79-3] contained ia beet sugar as by-product, is hydrolyzed at weakly alkaline pH, and moderate temperature (eg, pH 10.5—11.5, at 85°C for 2 h) to avoid racemization (14). The pH of the hydrolyzate is adjusted to 3.2 with a mineral acid to precipitate crystals of L-glutamic acid. The L-glutamic acid crystals obtained are transformed to MSG as described above. 

MSG is the sodium salt of the amino acid glutamic acid. It is made commercially by the fermentation of molasses, but exists in many products made from fermented proteins, such as soy sauce and hydrolyzed vegetable protein. 

By market volume the most important flavour molecule is L-glutamic acid. In 2004, the worldwide annual MSG production was estimated to be amount 1,500,0001 [21]. The amino acid is extensively used as taste enhancer, frequently in conjunction with nucleotides, a flavour impression which is also referred to as umamf, a term derived from the Japanese meaning deliciousness or a savoury or palatable taste. MSG is manufactured by aerobic cultivation of Coryne-bacterium glutamicum on starch hydrolysates or molasses media in large-scale bioreactors (up to 500 m ). Production strains with modified metabolic flux profiles and highly permeable cell walls for an improved product secretion are... 

When an NHg solution is used as a nitrogen source of fermentation, the consumption of NHg decreases the pH of the culture broth. A pH stat control utilizes the pH change as a process variable where the NHg addition is manipulated so as to keep the pH value constant during fermentation. The pH stat is often employed in a fed-batch cultivation of industrial glutamic acid production (high NHg consuming fermentation) using molasses as a feedstock. 

Molasses was the most common carbon source until being replaced by glucose for reasons of easier downstream processing. Sufficient amounts (over 30 /jlg/L) of biotin must be included in the medium to prevent the excretion of glutamic acid. This biotin requirement was previously met by using molasses as the carbon source and must now be added exogenously. The fermentation runs at temperatures of about 28-33°C, and pH 6-8. High aeration is desirable. The final product concentration is around 100-140 g/L, and the fermentation time is 48-72 hr. The yield of lysine on carbohydrate is about 40-50 percent. The formation of lysine from sucrose can be represented as follows,... 

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. 

Moist by-product from the production of glutamic acid obtained after fermentation of organic substances, particularly molasses. This product has been concentrated and demineralised (n = 174). 

C5H7NO3, Mr 129.12, mp. 162-163°C, [a]g -11.9 (HjO). An internal amide of glutamic acid. It occurs in fruits, grasses, and molasses it is the (V-terminal component of a series of peptide hormones such as go-nadoliberin, thyroliberin, neurotensin, and gastrin and also occurs in bombesin and caerulein. 

Zhang D, Feng X, ZhouZ, Zhang Y, Xu H. (2012a). Economical production of poly (y-glutamic acid) using untreated cane molasses and monosodium glutamate waste liquor by Bacillus subtilis NX-2. Bioresour Technol, 114, 583-588. 

Near-infrared spectroscopy (NIR), which is a nondestructive analytical technique, has been employed for the simultaneous prediction of the concentrations of several substrates, products, and constituents in the mixture sampled from fermentation process. In this chapter, applications of NIR to monitoring of the various fermentation processes are introduced. The fermentation processes mentioned here are wine, beer, Japanese sake, miso (soybean paste), soy sauce, rice vinegar, alcohol, lactic acid, glutamic acid, mushroom, enzymatic saccharification, biosurfactant, penicillin, and compost. The analysis of molasses, which is a raw material of fermentation, with NIR is also introduced. These studies indicate that NIR is a useful method for monitoring and control of fermentation process. 

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