The biosynthesis pathway of glutamate is roughly as follows: glucose is produced by glycolysis (EMP pathway) and hexose phosphate branch (HMP pathway) to form pyruvate, and then oxidized to acetyl-CoA (acetyl-COA), and then enters the tricarboxylic acid cycle. A-ketoglutaric acid is produced. Alpha-ketoglutarate produces glutamic acid under the catalysis of glutamate dehydrogenase and in the presence of NH4+. When biotin is deficient, the growth of the strain is very slow; when the biotin is excessive, it is converted to lactic acid fermentation. Therefore, biotin is generally controlled under sub-optimal conditions to obtain high yields of glutamic acid.
In glutamic acid fermentation, if the permeability of the cell membrane can be changed and glutamic acid is continuously discharged outside the cell, glutamate is produced in a large amount. Studies have shown that the main factor affecting cell membrane permeability is the phospholipid content in the cell membrane. Therefore, the selection of glutamic acid-producing bacteria often starts from the control of the synthesis of phospholipids or the damage of cell membranes, such as the selection of biotin-deficient strains. Biotin is a coenzyme of acetyl CoA required for the synthesis of unsaturated fatty acids. Biotin-deficient strains inhibit the synthesis of unsaturated fatty acids because they cannot synthesize biotin. Unsaturated fatty acids are one of the constituents of phospholipids. Therefore, the amount of phospholipid synthesis is also correspondingly reduced, which leads to incomplete cell membrane structure and increases the permeability of the cell membrane to glutamate.
During the fermentation process, the adjustment and control of oxygen, temperature, pH, phosphate, etc. are as follows: 1 oxygen. Glutamate-producing bacteria are aerobic bacteria. Ventilation and agitation not only affect the utilization of nitrogen and carbon sources, but also affect the fermentation cycle and the synthesis of glutamic acid. Especially in the late stage of fermentation, increasing the aeration is conducive to the synthesis of glutamic acid. 2 temperature. The suitable temperature for the growth of the strain is 30 to 32 °C. When the cells grow to a stable phase, an appropriate temperature increase is advantageous for acid production, and therefore, the temperature can be raised to 34 to 37 ° C in the late stage of fermentation. 3pH. The pH of the glutamic acid-producing bacteria is between 7.0 and 8.0. However, in the fermentation process, with the utilization of nutrients, the accumulation of metabolites, the pH of the culture solution will constantly change. If ammonia is used as the nitrogen source is used, the pH will rise; when the sugar is used to form an organic acid, the pH will decrease. 4 phosphate. It is essential for the fermentation of glutamic acid, but the concentration should not be too high, otherwise it will turn to proline fermentation. After the completion of the fermentation, extraction is usually carried out by an ion exchange resin method or the like.
In addition to the use of MSG, glutamate can also be used to treat neurasthenia and to prepare nutrient injections. Although glutamic acid fermentation in China has greatly improved in terms of yield and quality, there is still a certain gap compared with the advanced level in foreign countries. The main performances are: outdated equipment, small scale, low self-control level, low conversion rate and extraction rate, easy to be contaminated by phage, and the problem of wastewater pollution has not been completely solved.
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