Glutamic Acid

The manufacturing process of glutamic acid by fermentation comprises:

a. Fermentation
b. Crude isolation
c. Purification process

Batch Fermentation
• Widely used in production of most amino acids.
• Fermentation is a closed culture system which contains an initial, limited amount of nutrient.
• A short adaptation time is usually necessary (lag phase) before cells enter the logarithmic growth phase (exponential phase).
• Nutrients soon become limited and they enter stationary phase in which growth has (almost) ceased.
• In glutamic acid fermentation, production of acid normally starts in the early logarithmic phase and continues through stationary phase.
• For economical reasons the fermentation time should be as short as possible with a high yield of the amino acid at the end.

Separation and Purification
After the fermentation process, specific method is required to separate and purify the amino acid produced from its contaminant products, which include:
√ Centrifugation
√ Filtration
√ Crystallisation
√ Ion exchange
√ Electrodialysis
√ Solvent extraction
√ Decolorisation
√ Evaporation
Product Catalog