Selection Of Suitable Microorganism For The Production Of L-Glutamic Acid.

Abstract

An experimental study was carried out to select suitable microorganism for l-glutamic acid fermentation for this purpose, different regulatory mutant strains namely Micrococcus glutamicus AB₁, Psendomonas replivora AB₁, Bacillus Cirenlans AB₁, Saccharomyces cerevisae AB₁ and Aspergillus niger AB₁ were subject to fermentation to examine their potency to accumulate l-glutamic acid in the fermentation broth. Saccharomyces cerevisae did not accumulate l-glutamic acid in the fermentation broth. Among the other microorganism studies, Micrococcus glutamicus AB₁ accumulated maximum l-glutamic acid (0.7 mg/ml) in the fermentation broth and thus, selected for the further studies.