초산을 이용한 글루타민산의 발효생산에 관한 연구
Studies on the Bacterial Production of L-Glutamate fromAcete
산업미생물학회지 1974년 2권 3호 p.141 ~ 147
하덕모, 노완섭, 서동하,
소속 상세정보
하덕모 ( )
동국대학교 공과대학 식품공학과
노완섭 ( )
동국대학교 공과대학 식품공학과
서동하 ( )
동국대학교 공과대학 식품공학과
KMID : 0366119740020030141
Abstract
The cultural conditions for L-glutamate production were investigated using Brevibacterium flavum nov. sp. D2209B, the most productive strain among 5 strains reported in preceeding paper.
Aterhperature of 30℃ and a medium volume of 30 ml per 500-flask were selected as standard culture conditions. And the following results were obtained.
1. When the concentration of acetate in the medium was below 30 g per litre, the maximum amount of L-glutamate was accumulated.
2. KH₂PO₄, MgSO₄, FeCI₃ and MnCl₂ were required for the L-glutamate poduction, but the concentration of those inorganic salts little effected.
3. Significant amount of L-glutamate was accumulated in the limited biotin concentration less than 0.3 ug per litre.
4. The addition of malic acid or succinic acid enhanced the accumulation.
5. The L-glutamate accumulation was related to the incubation time of seed; the amount of L-glutsmate accumulated was maximum by inoculating 16-20 hour incubated seed.
6. In the medium containing sufficient amount of biotin for growth, L-glutamate accumulation was .stimulated by the addition of penicillin at appropreate time during incubation.
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