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Enzyme Catalysis
Published in Harvey W. Blanch, Douglas S. Clark, Biochemical Engineering, 1997
Harvey W. Blanch, Douglas S. Clark
Glutamic acid is recovered by first separating the cells from the broth by continuous centrifugation and a polishing filtration. Then glutamic acid, in the form of monosodium glutamate (MSG), is recovered by multi-effect crystallization, often with multi-effect evaporation to concentrate the solution of MSG and reduce the amount of water to be handled in the process. The production of MSG is cost-sensitive, and strain improvements made manufacture competitive. MSG sells at less than $1/lb. In 1984 , the only U.S. manufacturer of MSG, Stauffer Chemical Co., closed its fermentation facility, and the market is dominated by Japanese companies.
Development of flavor during drying and applications of edible mushrooms: A review
Published in Drying Technology, 2021
Lihui Zhang, Min Zhang, Arun S. Mujumdar
The main components of edible mushrooms flavor are volatile flavor compounds, and the taste of edible mushrooms is mainly reflected from nonvolatile flavor compounds. The flavor compounds of edible mushrooms mainly include amino acids, 5’-nucleotides, organic acids and carbohydrates, etc., which are soluble compounds with low relative molecular mass.[87] Edible mushrooms contain a variety of amino acids with taste functions (Table 1), of which glutamic acid is the most critical. In the process of interaction between glutamic acid and table salt, it can form sodium L-glutamate (MSG, the main component of monosodium glutamate) with a taste threshold of 0.03%, which can show a strong umami taste with a significant improvement of umami.[88] Alanine presents a sweet smell, which can cooperate with guanylin acid, glutamic acid and other savory substances to present a delicious flavor.[89] It can also release the umami components of meat and fish in a better way, which contributes to the mutual freshness.
Treatment and high value utilization of glutamic acid wastewater
Published in Preparative Biochemistry & Biotechnology, 2022
Fupeng Yu, Chen Zhao, Le Su, Song Zhang, Xin Sun, Kunlun Li, Qiulin Yue, Lin Zhao
Sodium glutamate is currently the most common food flavoring agent, with global production of about 4.65 million tons one year. The glutamic acid waste liquid is a waste by-product of monosodium glutamate processing, and it will pollute the environment if it is directly discharged. Limited by the extraction process of isoelectric point method, glutamic acid waste liquid usually contains 1.2–2.0% glutamic acid that has not been effectively extracted and 2.0–3.0% residual sugar. Most of these components are needed for crop growth and are used in agricultural production has improved the comprehensive rate of resources. In this study, Bacillus Licheniformis M 2020051 was used for fermentation treatment of waste liquid. Compared with other polyglutamic acid fermentations, a large amount of production cost was saved. The only sugar in waste liquid was used as carbon source, and there was not necessary to adding in the process. Figure 11 showed the monitoring of fermentation tank amplification process. It can be seen that the total sugar finally decreased to about 4.5 g·L−1, indicating a high glucose utilization rate. At the same time, the final yield of polyglutamate was about 9 g·L−1, which can be roughly estimated that Bacillus licheniformis M 2020051 consumed 18 g·L−1 sugar and can produced about 9 g·L−1 polyglutamate. Compared with other polyglutamate fermentations,[23] the yield of polyglutamate fermentation based on waste liquid was higher. It was speculated that salt stress promotes the synthesis of polyglutamic acid in high salt environment. At the same time, by improving the fermentation process, the fermentation time of the fermenter was 48 h. The fermentation cycle was short, which was suitable for industrial large-scale fermentation production (Figure 11).