한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
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글루타민산 발효에 관한 연구 -제 1 보 초산으로 부터 L-Glutamic Acid 생성-

Studies on the Fermentative Production of L-Glutamic Acid -Part 1. Formation of L-Glutamic Acid from Acetic Acid-

  • 정동효 (건국대학교 축산대학) ;
  • 박성오 (서울여자대학 식품가공학과) ;
  • 김종식 (건국대학교 축산대학)
  • Chung, Dong-Hyo (College of Animal Husbandry, Kon Kuk University) ;
  • Park, Sung-Oh (Department of Food Processing and Technology, Seoul Woman's College) ;
  • Kim, Jong-Sik (College of Animal Husbandry, Kon Kuk University)
  • 발행 : 1972.06.28
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초록

1) 자연체에서 분리한 세균의 한 균주(No.1214)는 초산염을 자화하여 L-glutamic acid를 상당량(22g/l) 생산하였다. 2) 분리된 균주는 형태학적, 생리학적, 배양학적인 특징으로 보아 Brevibacterium flavum속으로 간주되었다.

In the cource of investigation on L-glutamic acid production, acetate assimilating bacteria were isolated from natural sources. Among them, the strain No. 1214 was selected and characterized as a strain related to the genus Brevibacterium according to the standard method of taxonomy. This strain could grow in the acetate medium and accumulated a considerable amount of L-glutamic acid (22 g/L).

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