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Title: Optimization of production of glutamic acid by immobilized cells of corynebacterium glutamicum
Researcher: R. Srinu Venkat Rao
Guide(s): Prof. A.V.N. SWAMY
Keywords: corynebacterium glutamicum
production of glutamic acid
Upload Date: 3-Oct-2013
University: Jawaharlal Nehru Technological University, Anantapuram
Completed Date: 01.09.2012
Abstract: L-Glutamic acid is a non essential, acidic and genetically coded amino acid. Glutamic acid is considered to be natural brain food due to its ability for improving mental capacities, for healing ulcers, for controlling alcoholism and schizophrenia. It contributes in the stabilization of the active conformation of intracellular androgen receptor (AR) and in androgen and anti- androgen activities. newlineCorynebacterium glutamicum was originally used as bacteria for producing improved production of L Glutamate. To achieve improved production of extracellular amino acid, the changes in cellular metabolisms are desired. L-Glutamic acid excretion by C. Glutamicum is promoted by biotin limitation, treatment with penicillin or by addition of fatty acid ester surfactants Glutamate is often known as one of the primary products of nitrogen metabolism in the living cell and the Glutamic dehydrogenase system represents an important link between the metabolism of amino acids and carbohydrates. Glutamate is generally transformed rapidly to various other amino acids and proteinaceous compound. For this reason, the production of glutamate directly from carbohydrate and ammonia sources was not previously considered Glutamic acid was first produced in Japan by hydrolysis of wheat, gluten or Soya bean protein, in 1908. The fermentation process was invented by Kyowa Hakko Kogyo in 1957, while Ajinomoto Company produced Glutamic Acid synthetically. Commercial Glutamic Acid is made by fermenting molasses newlinefrom sugar beet or sugar cane, a process similar to making wine, beer, sauce, and vinegar. newlineKikunae Ikeda began a research project to identify the substance in kelp (Laminariaceae) that produced a unique taste flavored in soup stocks in Japan. More generally, Ikeda hoped that, if successful, the results of his research might have a commercial application, such as in seasoning that would contribute to the improvement of human nutrition in Japan. In 1908 he identified the umami taste component of kelp as L-glutamate. A patent was filed by him fo
Pagination: 194 Pages
Appears in Departments:Department of Chemical Engineering

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abstract.pdfAttached File164.04 kBAdobe PDFView/Open
acknowledgement.pdf140.06 kBAdobe PDFView/Open
chapter- 1.pdf202.96 kBAdobe PDFView/Open
chapter- 2.pdf430.22 kBAdobe PDFView/Open
chapter - 3.pdf367.83 kBAdobe PDFView/Open
chapter- 4.pdf457.57 kBAdobe PDFView/Open
chapter- 5.pdf1.68 MBAdobe PDFView/Open
chapter- 6.pdf322.01 kBAdobe PDFView/Open
chapter- 7 summary & conclusion.pdf150.89 kBAdobe PDFView/Open
contents.pdf174.24 kBAdobe PDFView/Open
declaration & certificate.pdf186.73 kBAdobe PDFView/Open
list of tables & figures.pdf151.44 kBAdobe PDFView/Open
publications.pdf178.24 kBAdobe PDFView/Open
references.pdf303.11 kBAdobe PDFView/Open
title page.pdf108.75 kBAdobe PDFView/Open

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