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Glutamic Acid Production Process Overview

The document summarizes the production of glutamic acid through a microbial fermentation process. It describes that glutamic acid is produced by fermenting sugars using the microorganism Corynebacterium glutamicum for 36-48 hours, controlling temperature, pH and aeration. After fermentation, hydrochloric acid is used to hydrolyze the fermentation broth, extracting glutamic acid. Key details provided include the carbon and nitrogen sources used in the nutrient medium, sterilization of the medium before inoculation, and properties of glutamic acid.

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Ramakrishna Reddy
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790 views6 pages

Glutamic Acid Production Process Overview

The document summarizes the production of glutamic acid through a microbial fermentation process. It describes that glutamic acid is produced by fermenting sugars using the microorganism Corynebacterium glutamicum for 36-48 hours, controlling temperature, pH and aeration. After fermentation, hydrochloric acid is used to hydrolyze the fermentation broth, extracting glutamic acid. Key details provided include the carbon and nitrogen sources used in the nutrient medium, sterilization of the medium before inoculation, and properties of glutamic acid.

Uploaded by

Ramakrishna Reddy
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd

Department of Chemical Engineering

SATHYABAMA INSTITUTE OF SCIENCE AND TECHNOLOGY

PRODUCTION OF GLUTAMIC ACID

BY
Internal Guide:
P.Nikizhl(37190029)
Dr.Renita
K.Rama Krishna Reddy(37190025)
Introduction

Glutamic Acid Was Discovered By Ritthausen In 1866.

In 1908, Professor Ikeda Found That The Material Enhancing The Taste Of Sea
Weed (Tangle) Soup Came From A Sodium Salt Of Glutamic Acid (Monosodium
Glutamate).

Since, Then Monosodium Glutamate Has Been Widely Used In Both The Food
Industry And By The General Public As A Flavor-enhancing Agent.

The Demand Of Glutamic Acid Has Increased Rapidly. Before 1956, Glutamic
Acid Was Mainly Obtained By The Hydrolysis Of Plant Proteins .

From1956, Japanese investigators reported the possibility of producing glutamic acid


by microbiological Means, and began on an industrial scale the production of this
amino acid.
Methodology
The usual culture medium for glutamic acid fermentation contains a carbon source such as glucose,
the acid hydrolysate of starch, molasses, or a mixture of these substances.

A nitrogen source such as urea, and other chemicals is present.


.
The prepared culture medium is sterilized in a fermentor by steam.

When the temperature of the medium cools down to 30 C, the micro-organism


is added to the fermentor in a proper inoculum size.

The micro-organism is incubated for thirty-six to forty-eight hours during which


time the Ph(7-7.8), temperature(30-35) , and aeration rate are carefully controlled.

When the fermentation is finished , the fermentation broth is hydrolyzed with hydrochloric acid.

Glutamic acid is obtained in a process analogous to that for the recovery from the protein hydrolysate.
Flow Sheet
Sugar Cane

Crushing

Sugars(Starch) Stored

Corynebacterium
Nutrient medium Glutamicum

Fermented Tank Glutamic acid

Temperature:30-35 c 36-48 hours

Raw product(un pure) Filtration


Properties of Glutamic acid
Chemical names :

2-Aminopentanedioec Acid
1-Aminopropane-1:3-dicarboxylic Acid
a -Aminoglutaric Acid

Trivial name : Glutaminic Acid

Empirical formula : C5H9NO4

Molecular weight : 147. 14 g/mol


Density : 1. 460 g/cm3

Melting point : 199 c

Isoelectric point : PH = 3. 22

Boiling point : 333.8 C


THANK YOU

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