International Journal of Pharma and Bio Sciences
ijpbs.net
editorijpbs@rediffmail.com (or) editorofijpbs@yahoo.com (or) prasmol@rediffmail.com
10.22376/ijpbs.2019.10.1.p1-12
Volume 2 Issue 3
2011 (July - September)
Selection Of Suitable Microorganism For The Production Of L-Glutamic Acid.
An experimental study was carried out to select suitable microorganism for l-glutamic acid fermentation for this purpose, different regulatory mutant strains namely lessThan i greaterThan Micrococcus glutamicus lessThan /i greaterThan AB lessThan sub greaterThan 1 lessThan /sub greaterThan , lessThan i greaterThan Psendomonas replivora lessThan /i greaterThan AB lessThan sub greaterThan 1 lessThan /sub greaterThan , lessThan i greaterThan Bacillus Cirenlans lessThan /i greaterThan AB lessThan sub greaterThan 1 lessThan /sub greaterThan , lessThan i greaterThan Saccharomyces cerevisae lessThan /i greaterThan AB lessThan sub greaterThan 1 lessThan /sub greaterThan and lessThan i greaterThan Aspergillus niger lessThan /i greaterThan AB lessThan sub greaterThan 1 lessThan /sub greaterThan were subject to fermentation to examine their potency to accumulate l-glutamic acid in the fermentation broth. lessThan i greaterThan Saccharomyces cerevisae lessThan /i greaterThan did not accumulate l-glutamic acid in the fermentation broth. Among the other microorganism studies, lessThan i greaterThan Micrococcus glutamicus lessThan /i greaterThan AB lessThan sub greaterThan 1 lessThan /sub greaterThan accumulated maximum l-glutamic acid (0.7 mg/ml) in the fermentation broth and thus, selected for the further studies.
S. Ganguly And A. K. Banik
Microorganism, Fermentation, l-glutamic acid, Micrococcus glutamicus]
64-67