The manufacture of Monosodium Glutamate

The manufacture of Monosodium Glutamate - Fermentation 1 2 3

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The manufacture of Monosodium Glutamate Fermentation: There are 3 stages involved in the fermentation of MSG: 1. The initial stage wherein only the propagation of microorganism is observed 2. The middle stage accumulation of glutamic starts suddenly and 3.  The last stage- the cessation of the increase of glutamic acid. Prior  to the propagation of microorganism proceeds inoculum preparation is first  accomplished which requires careful  proliferation of relatively few cells to a dense  suspension of from 1 to 20% of the volume of the production fermentor. This involves a  stepwise procedure of increasing scale which is summarized in this stage. The starting point is the stock culture, a carefully a maintained collection of the strain  of the microorganism called Micrococcus Glutamicus. Since the strain is the result of  extensive screening and mutation searches, and constitutes a significant competative  advantage in the MSG industry. It is imperative that the integrity of the microorganism be  preserved. The usual strategy for searching their maximal genetic stability is to minimize its  metabolic activities during storage. This is achieved by means of lyophilization. Having the lyohilization culture, the next step in inoculum preparation is suspension  of the cells in a sterile liquid. A drop of this suspension is then transferred to the surface of  an agar slope or slant, made by solidifying a sterile agar medium in an inclined tube and  incubated at 30C. The medium consists of 1% yeast extract and polypeptone, 0.5% NaCl,  and 2% agar. After incubation to obtain a sufficient growth, the cell are then cultivated in a 
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