Optimization of Glutamic Acid Production by Brevibacterium roseum

摘要

The production of L-Glutamic acid in submerged fermentation of Brevibacterium roseum has been investigated through several parameters. All the nutritional ingredients in the production medium were optimized individually and production condition parameters like incubation time, temperature, pH was determined. Various carbon and nitrogen sources along with Biotin at different concentrations have been added to the culture medium, in order to assess their efficiency in L-Glutamic acid production. The maximum L-Glutamic acid obtained is 40.5 mg mL~-1 in 96 h with pH 6.0 and 150 rpm of agitation.