ArticleBioengineered2019
Effects of proteases on L-glutamic acid fermentation.
Article in Bioengineered, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed, 8 citations in OpenAlex.
- Effects of Cold Post-Fermentation Process on Microbial Diversity and Biogenic Amines in Protease-Assisted FermentedFoods (Basel, Switzerland) · 2025Article
- Glucose fermentation with biochar-amended consortium: microbial consortium shift.Bioengineered · 2020Article
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Authors and funding
1 author at 1 institution in 1 country.
Funding
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Abstract
In the process of L-glutamic acid fermentation, there are proteins that cannot be decomposed and utilized by bacteria and that secreted by bacteria at the same time, which cause problems such as increased foam production in the fermentation broth that lowers the dissolved oxygen, which makes the total fermentation efficiency low. Therefore, these proteins can be decomposed by adding proteases in the fermentation broth, and it is found that the best results are obtained by adding 0.5 g/L of trypsin. Proteins can be used by bacteria after being decomposed as well. The final L-glutamic acid production in our research was 177.0 g/L, which is 14.9% more than the control fermentation (154.0 g/L). Similarly, the glucose conversion rate was 68.3%, which is an increase of 4.0% as compared to the control fermentation (65.6%).
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Registered trials
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