- Dr. Ikeda discovered glutamic acid in 1908 from kelp and found it enhanced flavor when neutralized with caustic soda, founding the use of MSG.
- Glutamic acid is produced at large scales as a flavor enhancer in food and beverages and for other uses like cosmetics, agriculture, and chemicals.
- Corynebacterium glutamicum is commonly used to produce glutamic acid through fermentation as it can convert glucose into glutamic acid through metabolic pathways. Production is affected by factors like carbon source, oxygen supply, and growth conditions.
Industrial Production of Amino Acid (L-Lysine)Mominul Islam
Three amino acids which are produced at large scale includes-
- L-lysine
- L-glutamic acid
- DL- methionine
We are now going to discuss about the production of L-Lysine
streptomycin production, uses, disadvantages , medium, inoculum preparation, commercial production, harvest and recovery process, biosynthetic pathway from glucose to streptomycin, flow sheet of streptomycin production by submerged culture method, chemical structure of streptomycin,
which functional unit have antibiotic activity?
Industrial Production of Amino Acid (L-Lysine)Mominul Islam
Three amino acids which are produced at large scale includes-
- L-lysine
- L-glutamic acid
- DL- methionine
We are now going to discuss about the production of L-Lysine
streptomycin production, uses, disadvantages , medium, inoculum preparation, commercial production, harvest and recovery process, biosynthetic pathway from glucose to streptomycin, flow sheet of streptomycin production by submerged culture method, chemical structure of streptomycin,
which functional unit have antibiotic activity?
Introduction :
Antibiotics are antimicrobial agents produced naturally by other microbes (usually fungi or bacteria)
The first antibiotic was discovered in 1896 by Ernest Duchesne and in 1928 "rediscovered" by Alexander Fleming from the filamentous fungus Penicilium notatum.
The antibiotic substance, named penicillin, was not purified until the 1940s (by Florey and Chain), just in time to be used at the end of the second world war.
Penicillin was the first important commercial product produced by an aerobic, submerged fermentation
Vitamin B12 biosynthesis is restricted to microorganisms. Most of the steps in the
biosynthesis of vitamin B12 have been characterized in Pseudomonas denitrificans, Salmonella
typhimurium and Propionibacterium freudenreichii. Some authors have reported about the
requirement of more than 30 genes for the entire de novo biosynthesis of cobalamin, which
amounts to about 1 % of a typical bacterial genome. Two different biosynthetic routes for
vitamin B12 exist in nature:
• aerobic, or more precisely an oxygen-dependent pathway that is found in organisms like P.
denitrificans, and
• anaerobic, oxygen-independent pathway investigated in organisms like P. shermanii,
Salmonella typhimurium and Bacillus megaterium.
Downstream processing refers to the recovery and purification of biosynthetic products, particularly pharmaceuticals, from natural sources such as animal or plant tissue or fermentation broth, including the recycling of salvageable components and the proper treatment and disposal of waste.
Generally, organic acids are produced commercially either by chemical synthesis or fermentation. ... All organic acids of tricarboxylic acid cycle can be produced in high yields in microbiological processes. Among fermentation processes, the production of organic acids is dominated by submerged fermentation.
Introduction :
Antibiotics are antimicrobial agents produced naturally by other microbes (usually fungi or bacteria)
The first antibiotic was discovered in 1896 by Ernest Duchesne and in 1928 "rediscovered" by Alexander Fleming from the filamentous fungus Penicilium notatum.
The antibiotic substance, named penicillin, was not purified until the 1940s (by Florey and Chain), just in time to be used at the end of the second world war.
Penicillin was the first important commercial product produced by an aerobic, submerged fermentation
Vitamin B12 biosynthesis is restricted to microorganisms. Most of the steps in the
biosynthesis of vitamin B12 have been characterized in Pseudomonas denitrificans, Salmonella
typhimurium and Propionibacterium freudenreichii. Some authors have reported about the
requirement of more than 30 genes for the entire de novo biosynthesis of cobalamin, which
amounts to about 1 % of a typical bacterial genome. Two different biosynthetic routes for
vitamin B12 exist in nature:
• aerobic, or more precisely an oxygen-dependent pathway that is found in organisms like P.
denitrificans, and
• anaerobic, oxygen-independent pathway investigated in organisms like P. shermanii,
Salmonella typhimurium and Bacillus megaterium.
Downstream processing refers to the recovery and purification of biosynthetic products, particularly pharmaceuticals, from natural sources such as animal or plant tissue or fermentation broth, including the recycling of salvageable components and the proper treatment and disposal of waste.
Generally, organic acids are produced commercially either by chemical synthesis or fermentation. ... All organic acids of tricarboxylic acid cycle can be produced in high yields in microbiological processes. Among fermentation processes, the production of organic acids is dominated by submerged fermentation.
Industrial production of lactic acid & monosodium glutamateWishal Butt
Widely occurring organic acid
Applications in industry, food , textile, pharmaceutical
White in solid
Extremely soluble
DISCOVERY:-
In 1780 discovered by a Swedish chemist SCHEELE by sour milk.
1839, FERMY from sugar , milk , starch , dextrin.
1857 , PASTEUR, discovered that it is not a component of milk , but a metabolite that certain microorganisms produced by fermentation.Monosodium glutamate (MSG, also known as sodium glutamate) is the sodium salt of glutamic acid,
one of the most abundant naturally occurring non-essential amino acids.
It is commonly known as Ajinomoto.
It is found naturally in tomatoes, cheese and other foods.
It is used in the food industry as a flavor enhancer.
Here is brief ppt on industrial production of amino acids - glutamine, lysine, tryptophan.
Please share your feedback and queries. Constructive criticism is appreciated.
Thank you
introduction: Citric acid (C6H8O7) is a weak organic tricarboxylic acid found in citrus fruits (lemons, oranges, grapes, tomatoes, beets etc.)
Citric acid known as an intermediate of kreb's cycle, and hence present in all living organisms.
Citric acid is produced by three method fermentation, chemical synthesis and extraction from citrus fruits.
In 1782, Carl Wilhelm Scheele first obtained citric acid from lemon juice, but in 1923 Pfizer began operating a fermentation based process in the USA.
Uses: Used as flavoring agent in food industries.
Used in chemical industries (as an antifoam agent).
In pharmaceuticals industries (as Tri-sodium citrate as blood preservative).
In detergent industries (as strong cleaning agent).
As chelating and sequestering agent.
In production of carbonated beverages.
Used as antioxidant in frozen fruits and vegetables.
Various cosmetic product like lotion, shampoos, creams, and toothpaste.
Biosynthesis: The metabolic pathway involved in citric acid biosynthesis the TCA cycle or the Krebs cycle.
In TCA cycle critic acid is a intermediate product, glucose is predominant source of carbon for acid production.
In glycolysis glucose is converted in 2 molecules of pyruvate. Pyruvate form Acetyl CoA and Oxaloacetate which finally convert in citrate.
Citrate synthase is a regulatory enzyme for production of citric acid because the activity of this enzyme increases at the time of acid production, while activity of other enzymes that degrade the citrate are reduced.
Pyruvate dehydrogenase is also a key enzyme that converts pyruvate to oxaloacetate in citrate production.
type of fermentation: There are two types of fermentation:
Surface fermentation - Characterized by growing microorganisms as a layer or film on a surface in contact nutrient medium, which may be solid or liquid.
Submerged fermentation – In this process microorganisms are throughout the nutrient medium.
Travis Hills' Endeavors in Minnesota: Fostering Environmental and Economic Pr...Travis Hills MN
Travis Hills of Minnesota developed a method to convert waste into high-value dry fertilizer, significantly enriching soil quality. By providing farmers with a valuable resource derived from waste, Travis Hills helps enhance farm profitability while promoting environmental stewardship. Travis Hills' sustainable practices lead to cost savings and increased revenue for farmers by improving resource efficiency and reducing waste.
Richard's aventures in two entangled wonderlandsRichard Gill
Since the loophole-free Bell experiments of 2020 and the Nobel prizes in physics of 2022, critics of Bell's work have retreated to the fortress of super-determinism. Now, super-determinism is a derogatory word - it just means "determinism". Palmer, Hance and Hossenfelder argue that quantum mechanics and determinism are not incompatible, using a sophisticated mathematical construction based on a subtle thinning of allowed states and measurements in quantum mechanics, such that what is left appears to make Bell's argument fail, without altering the empirical predictions of quantum mechanics. I think however that it is a smoke screen, and the slogan "lost in math" comes to my mind. I will discuss some other recent disproofs of Bell's theorem using the language of causality based on causal graphs. Causal thinking is also central to law and justice. I will mention surprising connections to my work on serial killer nurse cases, in particular the Dutch case of Lucia de Berk and the current UK case of Lucy Letby.
ESR spectroscopy in liquid food and beverages.pptxPRIYANKA PATEL
With increasing population, people need to rely on packaged food stuffs. Packaging of food materials requires the preservation of food. There are various methods for the treatment of food to preserve them and irradiation treatment of food is one of them. It is the most common and the most harmless method for the food preservation as it does not alter the necessary micronutrients of food materials. Although irradiated food doesn’t cause any harm to the human health but still the quality assessment of food is required to provide consumers with necessary information about the food. ESR spectroscopy is the most sophisticated way to investigate the quality of the food and the free radicals induced during the processing of the food. ESR spin trapping technique is useful for the detection of highly unstable radicals in the food. The antioxidant capability of liquid food and beverages in mainly performed by spin trapping technique.
Nucleophilic Addition of carbonyl compounds.pptxSSR02
Nucleophilic addition is the most important reaction of carbonyls. Not just aldehydes and ketones, but also carboxylic acid derivatives in general.
Carbonyls undergo addition reactions with a large range of nucleophiles.
Comparing the relative basicity of the nucleophile and the product is extremely helpful in determining how reversible the addition reaction is. Reactions with Grignards and hydrides are irreversible. Reactions with weak bases like halides and carboxylates generally don’t happen.
Electronic effects (inductive effects, electron donation) have a large impact on reactivity.
Large groups adjacent to the carbonyl will slow the rate of reaction.
Neutral nucleophiles can also add to carbonyls, although their additions are generally slower and more reversible. Acid catalysis is sometimes employed to increase the rate of addition.
Toxic effects of heavy metals : Lead and Arsenicsanjana502982
Heavy metals are naturally occuring metallic chemical elements that have relatively high density, and are toxic at even low concentrations. All toxic metals are termed as heavy metals irrespective of their atomic mass and density, eg. arsenic, lead, mercury, cadmium, thallium, chromium, etc.
Phenomics assisted breeding in crop improvementIshaGoswami9
As the population is increasing and will reach about 9 billion upto 2050. Also due to climate change, it is difficult to meet the food requirement of such a large population. Facing the challenges presented by resource shortages, climate
change, and increasing global population, crop yield and quality need to be improved in a sustainable way over the coming decades. Genetic improvement by breeding is the best way to increase crop productivity. With the rapid progression of functional
genomics, an increasing number of crop genomes have been sequenced and dozens of genes influencing key agronomic traits have been identified. However, current genome sequence information has not been adequately exploited for understanding
the complex characteristics of multiple gene, owing to a lack of crop phenotypic data. Efficient, automatic, and accurate technologies and platforms that can capture phenotypic data that can
be linked to genomics information for crop improvement at all growth stages have become as important as genotyping. Thus,
high-throughput phenotyping has become the major bottleneck restricting crop breeding. Plant phenomics has been defined as the high-throughput, accurate acquisition and analysis of multi-dimensional phenotypes
during crop growing stages at the organism level, including the cell, tissue, organ, individual plant, plot, and field levels. With the rapid development of novel sensors, imaging technology,
and analysis methods, numerous infrastructure platforms have been developed for phenotyping.
Deep Behavioral Phenotyping in Systems Neuroscience for Functional Atlasing a...Ana Luísa Pinho
Functional Magnetic Resonance Imaging (fMRI) provides means to characterize brain activations in response to behavior. However, cognitive neuroscience has been limited to group-level effects referring to the performance of specific tasks. To obtain the functional profile of elementary cognitive mechanisms, the combination of brain responses to many tasks is required. Yet, to date, both structural atlases and parcellation-based activations do not fully account for cognitive function and still present several limitations. Further, they do not adapt overall to individual characteristics. In this talk, I will give an account of deep-behavioral phenotyping strategies, namely data-driven methods in large task-fMRI datasets, to optimize functional brain-data collection and improve inference of effects-of-interest related to mental processes. Key to this approach is the employment of fast multi-functional paradigms rich on features that can be well parametrized and, consequently, facilitate the creation of psycho-physiological constructs to be modelled with imaging data. Particular emphasis will be given to music stimuli when studying high-order cognitive mechanisms, due to their ecological nature and quality to enable complex behavior compounded by discrete entities. I will also discuss how deep-behavioral phenotyping and individualized models applied to neuroimaging data can better account for the subject-specific organization of domain-general cognitive systems in the human brain. Finally, the accumulation of functional brain signatures brings the possibility to clarify relationships among tasks and create a univocal link between brain systems and mental functions through: (1) the development of ontologies proposing an organization of cognitive processes; and (2) brain-network taxonomies describing functional specialization. To this end, tools to improve commensurability in cognitive science are necessary, such as public repositories, ontology-based platforms and automated meta-analysis tools. I will thus discuss some brain-atlasing resources currently under development, and their applicability in cognitive as well as clinical neuroscience.
The ability to recreate computational results with minimal effort and actionable metrics provides a solid foundation for scientific research and software development. When people can replicate an analysis at the touch of a button using open-source software, open data, and methods to assess and compare proposals, it significantly eases verification of results, engagement with a diverse range of contributors, and progress. However, we have yet to fully achieve this; there are still many sociotechnical frictions.
Inspired by David Donoho's vision, this talk aims to revisit the three crucial pillars of frictionless reproducibility (data sharing, code sharing, and competitive challenges) with the perspective of deep software variability.
Our observation is that multiple layers — hardware, operating systems, third-party libraries, software versions, input data, compile-time options, and parameters — are subject to variability that exacerbates frictions but is also essential for achieving robust, generalizable results and fostering innovation. I will first review the literature, providing evidence of how the complex variability interactions across these layers affect qualitative and quantitative software properties, thereby complicating the reproduction and replication of scientific studies in various fields.
I will then present some software engineering and AI techniques that can support the strategic exploration of variability spaces. These include the use of abstractions and models (e.g., feature models), sampling strategies (e.g., uniform, random), cost-effective measurements (e.g., incremental build of software configurations), and dimensionality reduction methods (e.g., transfer learning, feature selection, software debloating).
I will finally argue that deep variability is both the problem and solution of frictionless reproducibility, calling the software science community to develop new methods and tools to manage variability and foster reproducibility in software systems.
Exposé invité Journées Nationales du GDR GPL 2024
What is greenhouse gasses and how many gasses are there to affect the Earth.moosaasad1975
What are greenhouse gasses how they affect the earth and its environment what is the future of the environment and earth how the weather and the climate effects.
Comparing Evolved Extractive Text Summary Scores of Bidirectional Encoder Rep...University of Maribor
Slides from:
11th International Conference on Electrical, Electronics and Computer Engineering (IcETRAN), Niš, 3-6 June 2024
Track: Artificial Intelligence
https://www.etran.rs/2024/en/home-english/
2. Introduction
The history of the first amino acid production dates back to
1908 when Dr. K. Ikeda, a chemist in Japan, isolated
glutamic acid from kelp, a marine alga, after acid hydrolysis
and fractionation.
He also discovered that glutamic acid, after neutralization
with caustic soda, developed an entirely new, delicious
taste.
Glutamic acid is a non-essential amino acid.
This was the birth of the use of monosodium glutamate
(MSG) as a flavour-enhancing compound.
Though chemical methods are available, it is manufactured
predominantly by microbial fermentation.
Chemical synthesis yields a racemic mixture (D and L
forms)
3.
4. Why Produced on a Large Scale?
Food Production:
As flavour enhancer, to improve flavour.
As nutritional supplement.
Beverage
As flavour enhancer: in soft drink and wine.
Cosmetics
As Hair restorer: in treatment of Hair Loss.
As Wrinkle: in preventing aging.
Agriculture/Animal Feed
As nutritional supplement: in feed additive to enhance nutrition.
Other Industries
As intermediate: in manufacturing of various organic chemicals.
Glutamate is medically used as a neurotransmitter.
5. Production strains
Many microbes are capable to synthesize glutamic acid
including bacteria, yeast, actinomycetes etc.
Corynebacterium glutamicum (Micrococcus glutamicum) was
first isolated in in 1957 and used by Kyowa Hakko because of
high extraction of glutamic acid.
It is gram positive, non-sporulating, non-motile bacterium,
requires biotin as a growth factor (imp for α-ketoglutarate
dehydrogenase activity) .
Mutants are found to over produce glutamic acid.
Lysozyme sensitive mutants are able to convert 40% carbon
source into glutamic acid in presence of 100µg/l biotin.
Other genera are Brevibacterium, Microbacterium and
Arthrobacter.
6. Biosynthesis
The glucose breaks down into C3 and C2 fragments by
organism through EMP and PP pathway; enters in to TCA
cycle.
The main precursor for glutamic acid is α-ketoglutarate. It
forms in TCA cycle via citrate and isocitrate.
Reductive amination of α-ketoglutarate with NH4+ ions
leads to formation of glutamic acid with the help of
reduced NADP dependent α-ketoglutarate
dehydrogenase.
NADPH2 is then generated by reductive amination of α-
ketoglutarate .
7.
8.
9. The stoichiometry of glutamic acid formation
from glucose and acetate are as follows.
C6H12O6 + NH3 + 1.5O2 C5H9O4N + CO2 +
3H2O2
3C2H4O2 + NH3 + 1.5O2 C5H9O4N + CO2 +
3H2O2
One mole of glutamic acid is produced from 1
mole of glucose or 3 moles of acetate.
Actual conversion rate is 50-70%
10. Effect of permeability on glutamic acid
production
Production and excretion of glutamic acid depends
on cell permeability. Increase in permeability can
be attained in many ways through:
Biotin deficiency
Oleic acid deficiency in oleic acid auxotrophs
The addition of saturated fatty acid derivatives
The addition of penicillin
Glycerol deficiency in glycerol auxotrophs
11. All glutamic acid producers require biotin as a
growth factor , an essential coenzyme in fatty acid
synthesis.
Biotin conc. greater than 5µg/ml increase oleic
acid synthesis result into high phospholipid
content in cm, leads to great decrease in glutamic
excretion.
Glutamic acid accumulates in cell (25-35 5µg/mg
dry weight) result in to feedback inhibition.
On the other hand deficiency of biotin causes
membrane damage through reduction in
phospholipid synthesis leads to glutamic acid
excretion.
To solve the problem oleic acid (Saturated fatty
acid) auxotrophs are generated.
12. Oleic acid addition repress acetyl CoA carboxykase
(biotin containing enzyme). Here addition of oleic acid
leads to synthesis of cm with lower phospholipid
content.
Such strains can also excrete glutamic acid in presence of
biotin.
The addition of penicillin in the growth phase promotes
excretion of glutamic acid in presence of biotin.
It is added to the fermentation medium containing large
amount of biotin after 8-10 hours of inoculation at conc.
of 5-300 unit/ml.
Use of penicillin or saturated fatty acids makes it
possible to use cheaper raw materials like sugar cane or
sugar beet molasses, which otherwise cannot be utilized
due to high biotin content.
13. Conditions to manufacture/Factors
affecting fermentation
Carbon sources:
Wide variety of sources can be used.
Glucose and fructose are frequently used.
As an alternative unrefined sources like
molasses or at a lesser extent starch
hydrolysates are used.
Europe: beet molasses
Japan: Acetate
Process using methanol, ethanol,
acetaldehyde or alkanes have also been
developed, but cost effectiveness largely
depends on price of petroleum.
14. Nitrogen sources:
In addition to ammonium salts, ammonia can be used.
Addition of ammonia provides pH control as well.
In the acidic pH range with excess ammonia glutamine
is produced instead of glutamic acid.
Most glutamic acid producers possess urease activity
so urea can be used.
Growth factors:
Biotin (in media with 10% glucose: 5µg/l)
With low glucose conc., its demand decreases
For acetate: 0.2-1.0µg/l
L-cysteine and thiamine may be necessary
15. O2 supply:
It should neither be too low nor too high.
Under oxygen deficiency excretion of lactate and
succinate occurs.
High oxygen in presence of ammonium ion deficiency
causes growth inhibition and production of α-
ketoglutarate.
In both case glutamic acid production get lowered.
Optimal yield is obtained at Kd value of 3.5X10-6 mole
O2/atm.min.ml.
16. Production Processes
The manufacturing process of glutamic
acid by fermentation
comprises :-
a. fermentation,
b. crude isolation,
c. purification processes.
17. A typical fermentation from glucose with
Brevibacterium divaricatum runs as follows (1975):
At the beginning of the fermentation, 0.65ml/l of oleic
acid is added. The pH is set at 8.5 with ammonia and is
automatically maintained at 7.8 during the course of
the fermentation.
After beginning growth of the culture (14hr), the
temperature is increased from 32-33 ˚C to 38 ˚C.
18. After metabolism of the glucose down to a level of
0.5-2%, glucose feeding is done until the
fermentation is completed; 160g/L are fade on the
average.
Aeration is controlled so that the CO2 content in
the exhaust gas does not exceed 4.5 vol%.
The glutamic acid content is analyzed hourly. As a
rule, the fermentation is stopped after 30-35 hours
with a glutamic acid yield of about 100g/L.
If molasses from starch sachharification is
substituted for glucose, the glutamic acid yield is
94g/L after 36 hours.
19. The glutamic acid yields with different carbon sources
are listed in below table.
20.
21.
22. Separation and purification
After the fermentation process, specific method is require
to separate and purify the amino acid produced from its
contaminant products, which include:
Centrifugation.
Filtration.
Crystallisation.
Ion exchange.
Electrodialysis.
Solvent extraction.
Decolorisation.
Evaporation.
23. Separation and purification of
Glutamic acid
After fermentation, the cells may be filtered using a rotary
vacuum filter.
The glutamic acid crystal is added to the sodium hydroxide
solution and converted into monosodium glutamate (MSG).
MSG is more soluble in water, less likely absorb moisture and
has strong umami (MSG taste) taste.
The MSG is cleaned by using active carbon, which has many
micro holes on their surface.
The clean MSG solution is concentrated by heating and the
monosodium glutamate crystal is formed.
The crystal produce are dried with a hot air in a closed system.
Then, the crystal is packed in the packaging and ready to be
sold.