Glutamic industrial production process

Glutamic Acid Fermentation Discovery of Glutamic Acid-Producing Microorganisms, Analysis of the Production Mechanism, Metabolic Engineering, and Industrial Production Process... 

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. 

The major producers of this amino acid are presently Chinese companies. The usual production process is the extraction of the dimer form cystine from keratin hydrolysates, mainly human hair, and the electrochemical reduction to cysteine. As the raw material human hair is not well accepted by the end consumer, especially not by vegetarian people, there is a big demand for alternative production processes. One company succeeded in a synthetic route to produce cysteine, but this route is quite expensive. In addition to that synthetic starting materials are not really the favorites in the food industry. Attempts to establish a fermentation process as common for other amino acids, like glutamate or lysine, have failed so far. 

Production of glutamic acid by microbial cells was first achieved in a two-stage production process first, 2-oxoglutarate was produced by microorganisms, and then glutamic acid was produced enzymatically from 2-oxoglutarate as a substrate. However, since this two-stage process was not ideal for industrial-scale... 

A new method for the preparation of soy sauce has been developed. The new scaled-up method divides the moromi process into two processes autolysis and fermentation. Because of the utilization of high temperatures, the new process permits the production of a NaCl free autolyzate from koji. Division of the fermentation process into two separated processes permit better control of lactic acid fermentation and alcohol fermentation processed which used to require great skill. The new scale-up procedure for soy sauce production yields a product in half the time required by the traditional (conventional) method and still produces a soy sauce with high levels of the desirable Bavor component, glutamic acid. Utilization of this protocol by the soy sauce producing industry should have significant economic impact to bo producers and consumers. 

---