PRODUCTION OF L-GLUTAMIC ACID USING

SUBMERGED AND SOLID-STATE

FERMENTATIONS BY UTILIZING AGRO - INDUSTRIAL
WASTES

Mr. N. M. YUGANDHAR Prof. D. SRI RAMI REDDY

Assistant Professor
Research Scholar (part-time)
Center for Biotechnology
Department of Chemical Engineering
Andhra University College of Engineering,
Visakhapatnam – 530 003
Research Guide
Center for Biotechnology
Department of Chemical Engineering
Andhra University College of Engineering,
Visakhapatnam – 530 003
 Importance and growing demand for L-
Glutamic Acid

Glutamic acid is one such product of microbial origin

which has come to the limelight due to its varied
applications.

Eg., Monosodium glutamate (MSG), the sodium salt of L-

glutamic acid is a popular flavor enhancer and an additive
for foods.
 Production methods
The production methods of amino acids are:

1. Protein hydrolysis methods

2. Chemical synthetic methods
3. Microbiological methods

The greatest advantage of the microbiological method

over the chemical synthesis is that the microbial method
produces, exclusively the biological active L–form.
 Identification of problems:
1. Major problem associated with the
production of L-Glutamic Acid by
submerged fermentation is the low
productivity.
2. Yield of the product is low in both the batch
and fed batch submerged fermentation.
3. Higher cost involved in the production of
product.
4. Un-utilization of agro-­industrial wastes for
the production of L-Glutamic acid.
 Aims and Objectives:
1. Screening of various promising strains capable of producing
glutamic acid.
2. Optimization of process parameters for free cells,
immobilized cells and co- immobilized cells in Submerged
fermentation.
3. Screening and selection suitable substrate (agro residues)
for L-Glutamic acid production.
4. Optimization of fermentation parameters like incubation
period, incubation temperature, pH, initial moisture
content, supplementation of suitable carbon and nitrogen
sources in SSF.
5. Elucidation of medium nutrients like carbon, nitrogen and
mineral salts supplementation to increase L-Glutamic acid
yield.
 Screening of various promising strains
capable of producing glutamic acid.
Initially screening was carried out using
different bacteria (Brevibacterium roseum,
Brevibacterium saccharolyticum and
Brevibacterium immariophylum) for the
production of L-Glutamic acid and the study
indicated that Brevibacterium
saccharolyticum produced the maximum
amount of L-Glutamic acid.
Optimization of process parameters for
free cells, immobilized cells and co-
immobilized cells in Submerged
fermentation.

Incubation time, temperature, pH, rpm,

Mineral stock solution, supplementation of
suitable carbon and nitrogen sources
Screening and selection suitable substrate
(agro residues) for L-Glutamic acid
production.
Optimization of process parameters for
free cells in Solid state fermentation.

• Incubation period, incubation temperature, pH, initial

moisture content, supplementation of suitable carbon
and nitrogen sources in SSF.
• Progress of the work
• Literature Review - completed
• Experimental Setup - completed
• Data Collection - completed
• Analysis of Data - completed
• Results - completed
• Conclusions - completed
• Write-up of the thesis – under progress