Fermentation Technology : Studies on Production & Optimization of L-Glutamic Acid by Using Lactobacillus Species

Prasad, M. P. Durga

ISBN 10: 3639664671 / ISBN 13: 9783639664676

Published by Scholars' Press, 2014

About this Item

Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher | The enormous growth in the field of biotechnology has brought a great demand to amino acid production due to its wide variety of applications in food, medicine, cosmetics, and as a starting material in the chemical industry. Glutamic acid, a non-essential amino acid and is synthesized from a number of amino acids including Ornithine and arginine. Free glutamic acid is present in a wide variety of foods, including cheese and soy sauce and is responsible for one of the five basic tastes of the human; sense of taste .It is often used as a food additive and flavor enhancer in the form of its sodium salt, MonoSodium Glutamate. The present work deals with, Production & Optimization of Glutamic acid by using mixed culture of Lactobacillus. The Fermentation is carried on by providing various kinds of growth conditions like different temperatures, pH and different combinations of the same carbon source (sugar cane molasses) and the combination at which the yield of glutamic acid maximum is determined as optimum conditions for Glutamic acid production.

Seller Inventory # 25058153/2

Bibliographic Details

• Title: Fermentation Technology : Studies on Production & Optimization of L-Glutamic Acid by Using Lactobacillus Species
• Publisher: Scholars' Press
• Publication Date: 2014
• Language: English
• ISBN 10: 3639664671
• ISBN 13: 9783639664676
• Binding: Soft cover
• Condition: Sehr gut
• Seller catalogs:
  • Bücher

About this title

Synopsis

The enormous growth in the field of biotechnology has brought a great demand to amino acid production due to its wide variety of applications in food, medicine, cosmetics, and as a starting material in the chemical industry. Glutamic acid, a non-essential amino acid and is synthesized from a number of amino acids including Ornithine and arginine. Free glutamic acid is present in a wide variety of foods, including cheese and soy sauce and is responsible for one of the five basic tastes of the human; sense of taste .It is often used as a food additive and flavor enhancer in the form of its sodium salt, MonoSodium Glutamate. The present work deals with, Production & Optimization of Glutamic acid by using mixed culture of Lactobacillus. The Fermentation is carried on by providing various kinds of growth conditions like different temperatures, pH and different combinations of the same carbon source (sugar cane molasses) and the combination at which the yield of glutamic acid maximum is determined as optimum conditions for Glutamic acid production.

About the Author

M.P. Durga Prasad M.Tech.I have two years of Industrial Experience ,and have Published many National and International Research Papers in Reputed Journals. I have presented papers in many International and International Conferences