Fermentation Technology: Studies on Production & Optimization of L-Glutamic Acid by Using Lactobacillus Species - Couverture souple

Prasad, M.P. Durga; Kolakoti, Aditya; Ramana, P. Venkat

 
9783639664676: Fermentation Technology: Studies on Production & Optimization of L-Glutamic Acid by Using Lactobacillus Species
Couverture souple
ISBN 10 : 3639664671 ISBN 13 : 9783639664676
Editeur : Scholars' Press, 2014

Synopsis

The enormous growth in the field of biotechnology has brought a great demand to amino acid production due to its wide variety of applications in food, medicine, cosmetics, and as a starting material in the chemical industry. Glutamic acid, a non-essential amino acid and is synthesized from a number of amino acids including Ornithine and arginine. Free glutamic acid is present in a wide variety of foods, including cheese and soy sauce and is responsible for one of the five basic tastes of the human; sense of taste .It is often used as a food additive and flavor enhancer in the form of its sodium salt, MonoSodium Glutamate. The present work deals with, Production & Optimization of Glutamic acid by using mixed culture of Lactobacillus. The Fermentation is carried on by providing various kinds of growth conditions like different temperatures, pH and different combinations of the same carbon source (sugar cane molasses) and the combination at which the yield of glutamic acid maximum is determined as optimum conditions for Glutamic acid production.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Présentation de l'éditeur

The enormous growth in the field of biotechnology has brought a great demand to amino acid production due to its wide variety of applications in food, medicine, cosmetics, and as a starting material in the chemical industry. Glutamic acid, a non-essential amino acid and is synthesized from a number of amino acids including Ornithine and arginine. Free glutamic acid is present in a wide variety of foods, including cheese and soy sauce and is responsible for one of the five basic tastes of the human; sense of taste .It is often used as a food additive and flavor enhancer in the form of its sodium salt, MonoSodium Glutamate. The present work deals with, Production & Optimization of Glutamic acid by using mixed culture of Lactobacillus. The Fermentation is carried on by providing various kinds of growth conditions like different temperatures, pH and different combinations of the same carbon source (sugar cane molasses) and the combination at which the yield of glutamic acid maximum is determined as optimum conditions for Glutamic acid production.

Biographie de l'auteur

M.P. Durga Prasad M.Tech.I have two years of Industrial Experience ,and have Published many National and International Research Papers in Reputed Journals. I have presented papers in many International and International Conferences

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Scholars' Press
Date d'édition
2014
Langue
anglais
ISBN 10 
3639664671
ISBN 13 
9783639664676
Reliure
Broché
Nombre de pages
100
Coordonnées du fabricant
non disponible
Personne responsable
non disponible