Optimization of glutamic acid production by brevibacteriwn roseum

Abstract

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 withpH 6.0 and 150 rpm of agitation. © 2010 Academic Journals Inc.