l-Glutamic Acid Fermentation with Molasses |
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Authors: | Mitsuru Shibukawa Masao Kurima Takeyoshi Ohsawa Setsuzo Okabe |
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Institution: | Research Section, Foodstuff Plant, Asahi-kasei Chemical Industry Co., Ltd, Nobeoka, Miyazaki |
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Abstract: | An l-glutamic acid (l-GA)-forming bacterium. Microbacterium ammoniaphium was cultured in the molasses medium with or without poiyoxyethylene fatty acid esters to obtain l-GA-accumulating cells or non-accumulating cells, respectively.Then protoplast-like bodies (PLB) were prepared from each group of cells by reacting them with egg white lysozyme.l-GA-accumulating reaction by the PLB was carried out under high and low osmotic pressures.From the results of the experiment, it was shown that the difference in the ability of l-GA accumulation between l-GA-accumulating cells and non-accumulating cells was attributed mainly to the difference in the nature of the cell membrane.Further, the relationship between the molar ratio of saturated fatty acids/unsaturated fatty acids which was reported previously and the nature of the membrane was discussed.The lipid composition of the cell membrane from Microbacterium ammoniaphilum was determined by thin-layer and column chromatographies to make clear the relation between the extracellular accumulation of l-glutamic acid and the lipid in the cell membrane. When polyoxyethylene fatty acid ester was added to the beet medium and a large amount of l-glutamic acid was accumulated, the increase of the saturated fatty acid (C16, C18) in the neutural lipid fraction and the decreases of the phospholipid fraction and the unsaturated fatty acid in the neutral lipid fraction were recognized. |
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