A Study of Naturally-occurring L-glutamic Acid Producing Bacteria From Tropical Soil and Aquatic Environments.

Abstract

Amino acids have been commercially harnessed as feed supplement, infusion compounds, therapeutic agents and precursors for the synthesis of peptides or agrochemicals (Shyamkumar et al., 2014). Interest in L-glutamic acid as the first amino acid to be produced by fermentation on a large scale was stimulated by the increasing demand for monosodium glutamate as a flavour enhancing agent. It is presently consumed worldwide in the form of monosodium salt as a flavour enhancer in foods (Ikeda, 2003). Microbial means of Lglutamic acid production have the advantage of yielding exclusively optically active and biologically required L-form of glutamic acid directly (Amin and Al-Talhi, 2007). Corynebacterium sp., Brevibacterium sp., Microbacterium sp. are among the patent glutamic acid-producing strains by direct fermentation and are collectively referred to as glutamic acid bacteria (Okamoto and Ikeda, 2000).