Abstract

STATISTICAL OPTIMIZATION OF L-GLUTAMIC ACID PRODUCTION FROM MUNTINGIA CALABURA FRUITS USING RESPONSE SURFACE METHODOLOGY

Payala Vijayalakshmi*, Dr. Dhurjeti Sarvamangala, Dr. I. Sarat Babu

Abstract

An experimental study was carried out with the aim of producing LGlutamic acid from cheap fermentable substrate-fruits of Muntingia calabura Linn using C.glutamicum DSM 20300T. The production was tested at varying physico-chemical parameters like pH, temperature, time, urea, biotin and mineral salt solution concentration using OFAT strategy. Out of six variables three variables urea, biotin and mineral salt concentration were further optimized through central composite design (CCD). The results revealed that, the determination coefficient value was R2=0.9390 indicated that 93.9% of the variability in the response could be explained by the model. The adjusted determination coefficient (Adj R2=0.8841) value was also high which specifies the significance of the model. The highest yield obtained was 15.1 g of L-Glutamic acid per 100g of substrate in a 5L fermentor. At the end of fermentation, the fermented broth was subjected to crystallization at the isoelectric point (pH3.2) of L-glutamic acid using IN HCl.

Keywords: Muntingia calabura Linn., C.glutamicum DSM 20300T, L -glutamic acid, Fermentation, Crystallization.