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Fermentative Scale-up Production of L-Glutamic Acid Using Response Surface Methodology

Glutamic acid is an industrial important biomolecule because; it is widely used in food, pharmaceutical, medical, agricultural and chemical industries. Glutamic acid was produced with various kinds of raw materials using sub-merged fermentation of palm waste hydrolysate, cassava starch, sugar cane bagasse, date waste etc. The present study is aimed to determine the significant relationship between the dependent variable glutamic acid yield and the independent factors like urea, biotin and salt concentration which strongly influences the glutamic acid production by the microbial culture through Response surface methodology. The bacterium Corynebacterium glutamicum DSM 20300T was used for the glutamic acid fermentation. The fermentation medium contains 1Kg of fruit pulp, urea concentration 2.0g/L, biotin concentration 3μg/L, mineral salt solution concentration 120ml/L (contains K2HPO4:0.08 g, KH2PO4: 0.08 g, MgSO4: 0.04 g, MnSO4: 0.001 g, FeSO4: 0.001g, Distilled Water: 1L) was carried out at optimum conditions maintained were Time 3d, Temperature 300C, pH 5.0, Penicillin concentration 1000U/L added after 24h of fermentation. Fermentation was performed in a 5L fermenter. The optimization of glutamic acid production was performed using a statistical design called Response surface methodology. The obtained glutamic acid in the fermentative broth was quantitatively estimated by ninhydrin method and the glutamic acid crystals produced after evaporation were subjected to Fourier transform Infrared spectroscopy (FTIR). The ANOVA of the regression model proves that the model is more significant, as is apparent from the Fischer’s F-test (Fmodel=16.51) and a very low probability value (Pmodel>F=0.000). In this report, the determination coefficient value was (R2=0.884) showed that 94% of the variability in the response could be explained by the model. In addition, the adjusted determination coefficient (Adj R2=0.884) value was too high which specifies the significance of the model. The final glutamic acid crystals concentration obtained in the fermenter was 30.2g/L. Since the raw materials Mimusops elengi Linn fruits are freely available in large quantities, it considerably reduces production cost. These studies highlight the possibility of producing glutamic acid at a commercial level using this inexpensive carbon source.