Glutamic Acid Production from Potato by Brevibacterium linens
In this study, the possibility of using potato as a
substrate for glutamic acid production by Brevibacterium linens
was investigated. For preparation of fermentation medium, potato
was hydrolyzed by hydrochloridric acid. The medium contained
potato hydrolysate, tween 80, mineral solution, glucose, and
potassium hydrogen phosphate. The initial pH of the medium was
adjusted to 7-7.5. For achieving the optimum time with maximum
yield, the beakers containing the medium and the inoculums were
incubated in a rotary water bath flask shaker for one to five days.
Thin layer choromatography was used for quantitative and
qualitative assay of the glutamic acid produced. The results
revealed that as fermentation time increased, pH of the
fermentation medium significantly decreased (P<0.05).
Furthermore, glutamic acid concentration in fermentation medium
increased significantly (P<0.05). The highest amount of the
glutamic acid obtained was 5.6 g/l on the forth day of fermentation.
[1] A. Steinb├╝chel, Microbiology Monographs. Berlin Heidelberg:
Springer-Verlag, 2007, ch. 5.
[2] A. N. Jyothi, K. Sasikiran, B. Nambisan, and C. Balagopalan,
"Optimisation of glutamic acid production from cassava starch factory
residues using Brevibacterium divaricatum". Process. Biochem. Vol.
40, 3576-3579, March.2005.
[3] AOAC. Soxhlet analysis. Official Methods of Analysis of the
Association of Official Analytical Chemists, 12nd ed. Washington
DC., US., 1975. methods 14.035 and 14.036.
[4] AOAC. Ash of flour. Official Methods of Analysis of the Association of
Official Analytical Chemists, 17nd ed. Washington DC., US., 2000.
method 923.03.
[5] AOAC. Fiber (crude) in flour. Official Methods of Analysis of the
Association of Official Analytical Chemists, 17nd ed. Washington DC.,
US., 2000. method 920.86.
[6] AOAC. Protein (total) in flour. Official Methods of Analysis of the
Association of Official Analytical Chemists, 17nd ed. Washington DC.,
US., 2000. method 920.87
[7] AOAC. Solids (total) and moisture in flour. Official Methods of
Analysis of the Association of Official Analytical Chemists, 17nd ed.
Washington DC., US., 2000. method 39.1.21.
[8] B. H. Lee, Fundamentas of Food Biotechnology. montreal: VHC
publishers, Inc, 1996, pp. 324-327.
[9] G.A. Amin, and A. Al-Talhi, "Production of L-glutamic acid by
immobilized cell reactor of the bacterium Corynebacterium
glutamicum entrapped into carageenan gel beads," World Appl. Sci. J.,
vol. 2, no. 1, pp. 62-67. 2007.
[10] G. Calik, F. Unlutabak, And T. H. Ozdamar, "Product and by product
distributions in glutamic acid fermentation by Brevibacterium flavum:
effect of the oxygen transfer," Biochem. Eng. J., vol. 9, pp. 91-101.
2001.
[11] J. Gasparic and J.Churacek, Laboratory hand book of paper and thinlayer
chromatography. Newyourk: Ellis Horwood Limited. 1978, pp.
175-178.
[12] R. Joseph, and T. N. R. Rao, "Glutamic acid fermentation employing
starchy tubers as raw material", J. food. sci. technol. pp. 160-164.1973.
[13] S.-U. Choi, T. Nihira, and T. Yoshida, "Enhanced glutamic acid
production of Brevibacterium sp. with temperature shift-up cultivation,
" J. Biosci. Bioeng., Vol. 98, no. 3, pp. 211-213, May. 2004.
[14] T. Hermann, "Industrial production of amino acids by coryneform
bacteria," J. Biotechnol .,vol. 104, pp.155-172, April. 2003.
[1] A. Steinb├╝chel, Microbiology Monographs. Berlin Heidelberg:
Springer-Verlag, 2007, ch. 5.
[2] A. N. Jyothi, K. Sasikiran, B. Nambisan, and C. Balagopalan,
"Optimisation of glutamic acid production from cassava starch factory
residues using Brevibacterium divaricatum". Process. Biochem. Vol.
40, 3576-3579, March.2005.
[3] AOAC. Soxhlet analysis. Official Methods of Analysis of the
Association of Official Analytical Chemists, 12nd ed. Washington
DC., US., 1975. methods 14.035 and 14.036.
[4] AOAC. Ash of flour. Official Methods of Analysis of the Association of
Official Analytical Chemists, 17nd ed. Washington DC., US., 2000.
method 923.03.
[5] AOAC. Fiber (crude) in flour. Official Methods of Analysis of the
Association of Official Analytical Chemists, 17nd ed. Washington DC.,
US., 2000. method 920.86.
[6] AOAC. Protein (total) in flour. Official Methods of Analysis of the
Association of Official Analytical Chemists, 17nd ed. Washington DC.,
US., 2000. method 920.87
[7] AOAC. Solids (total) and moisture in flour. Official Methods of
Analysis of the Association of Official Analytical Chemists, 17nd ed.
Washington DC., US., 2000. method 39.1.21.
[8] B. H. Lee, Fundamentas of Food Biotechnology. montreal: VHC
publishers, Inc, 1996, pp. 324-327.
[9] G.A. Amin, and A. Al-Talhi, "Production of L-glutamic acid by
immobilized cell reactor of the bacterium Corynebacterium
glutamicum entrapped into carageenan gel beads," World Appl. Sci. J.,
vol. 2, no. 1, pp. 62-67. 2007.
[10] G. Calik, F. Unlutabak, And T. H. Ozdamar, "Product and by product
distributions in glutamic acid fermentation by Brevibacterium flavum:
effect of the oxygen transfer," Biochem. Eng. J., vol. 9, pp. 91-101.
2001.
[11] J. Gasparic and J.Churacek, Laboratory hand book of paper and thinlayer
chromatography. Newyourk: Ellis Horwood Limited. 1978, pp.
175-178.
[12] R. Joseph, and T. N. R. Rao, "Glutamic acid fermentation employing
starchy tubers as raw material", J. food. sci. technol. pp. 160-164.1973.
[13] S.-U. Choi, T. Nihira, and T. Yoshida, "Enhanced glutamic acid
production of Brevibacterium sp. with temperature shift-up cultivation,
" J. Biosci. Bioeng., Vol. 98, no. 3, pp. 211-213, May. 2004.
[14] T. Hermann, "Industrial production of amino acids by coryneform
bacteria," J. Biotechnol .,vol. 104, pp.155-172, April. 2003.
@article{"International Journal of Biological, Life and Agricultural Sciences:53360", author = "Marzieh Moosavi-Nasab and Masoumeh Izadi and Sara Hosseinpour", title = "Glutamic Acid Production from Potato by Brevibacterium linens", abstract = "In this study, the possibility of using potato as a
substrate for glutamic acid production by Brevibacterium linens
was investigated. For preparation of fermentation medium, potato
was hydrolyzed by hydrochloridric acid. The medium contained
potato hydrolysate, tween 80, mineral solution, glucose, and
potassium hydrogen phosphate. The initial pH of the medium was
adjusted to 7-7.5. For achieving the optimum time with maximum
yield, the beakers containing the medium and the inoculums were
incubated in a rotary water bath flask shaker for one to five days.
Thin layer choromatography was used for quantitative and
qualitative assay of the glutamic acid produced. The results
revealed that as fermentation time increased, pH of the
fermentation medium significantly decreased (P", keywords = "Brevibacterium linens, Fermentation, Glutamicacid, Thin layer choromatography", volume = "4", number = "8", pages = "551-3", }