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Glutamic acid fermentation employing starchy tubers as raw material.

Joseph, R. and Rao, T. N. R. (1973) Glutamic acid fermentation employing starchy tubers as raw material. Journal of Food Science and Technology, 10 (4). 160-164, 15 ref.. ISSN 0022-1155

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Juurnal oj Food Sdence and Technology, Vol. 10, No, 4, OCtober.December 1973, pp. 160.163.pdf - Published Version
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Abstract

The possibility of using starchy tubers (potato, sweet potato and tapioca) as raw materials in glutamic acid production by fermentation by Micrococcus glutamicus was studied. Preliminary work was done on potato which, after enzyme hydrolysis and removal of excess biotin, gave an accumulation of extracellular glutamic acid. A simple technique to remove excess biotin by adsorption on activated charcoal is described, necessitated because of the ineffectiveness of additions of penicillin, isobutyl and isopropyl alcohols and sodium oleate in the system. In a medium containing potato hydrolysate (5% total soluble solids), 0.3% urea, 0.2% peptone, 0.2% meat extract, 0.2% K2HPO4, 0.2% KH2PO4, a yield of 10.75 mg/ml of glutamic acid was obtained after 72 h in agitated culture (vol. 200 ml) at room temp. (28-30 degree C).

Item Type: Article
Uncontrolled Keywords: GLUTAMIC-ACID; potatoes for glutamic acid fermentation; FERMENTATION-; glutamic acid fermentation, potatoes for; POTATOES-; BIOTIN-; potato hydrolysate, removal of biotin from
Subjects: 600 Technology > 05 Chemical engineering > 04 Fermentation Technology
600 Technology > 08 Food technology > 23 Vegetables > 01 Cassava-Tapioca
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Sep 2013 05:26
Last Modified: 19 Sep 2013 05:26
URI: http://ir.cftri.com/id/eprint/7170

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