Process for producing L-Glutamic Acid

• Main Authors: HIDEO KURONUMA, SHINJI OKUMURA, RYUICHIRO TSUGAWA
• Format: Patent
• Language: English
• Published: 15.07.1970
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; SPIRITS; TECHNICAL SUBJECTS COVERED BY FORMER USPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ARTCOLLECTIONS [XRACs] AND DIGESTS; VINEGAR; WINE

1,199,068. L-Glutamic acid by fermentation. AJINOMOTO CO. Inc., and SANRAKU OCEAN CO. Ltd. 27 Nov., 1967 [1 Dec., 1966], No. 53953/67. Heading C2C. L-Glutamic acid is prepared by aerobically cultivating in a basal culture medium containing acetic acid or a salt thereof, microorganisms capable of producing L-glutamic acid from acetic acid, the cultivation being assisted by the addition of a sugar to the basal culture medium containing acetic acid and/or a salt thereof and by supplying further amounts of acetate ion during the fermentation. Specified sugars (normally present in a concentration of at least 0À3g/dl.) are glucose, sucrose, fructose, maltose, mixtures thereof, starch hydrolysate and molasses; specified salts of acetic acid are ammonium, sodium and potassium acetate, the medium is preferably maintained at pH 7À0- 9À0, and the acetic acid ions are preferably fed continuously to the medium after the half period of the logarithmic growth phase of the microorganisms. Examples detail the use of the following microorganisms: Brevibacterium flavum, B. saccharolyticum, B. immariophilium, B. roseum, B. lactofermentum, Micrococcus glutamicus, Corynebacterium lilium, C. acidophilum, C. callunae, C. herculis and Arthrobacter citreus.