دورية أكاديمية
Effect of Carbon Sources on Glutamate Production from Corynebacterium glutamicum 2262
| العنوان: | Effect of Carbon Sources on Glutamate Production from Corynebacterium glutamicum 2262 |
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| المؤلفون: | Abdenacer Mouffok, Djedjiga Bellouche, Nabil Nancib, Joseph Boudrant |
| المصدر: | Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss 12, Pp 2300-2306 (2022) |
| بيانات النشر: | Turkish Science and Technology Publishing (TURSTEP), 2022. |
| سنة النشر: | 2022 |
| المجموعة: | LCC:Agriculture LCC:Agriculture (General) |
| مصطلحات موضوعية: | date syrup, glutamate, corynebacterium glutamicum 2262, batch culture, carbon sources, Agriculture, Agriculture (General), S1-972 |
| الوصف: | A comparative study between natural and synthetic environments is carried out by realizing six fermentation experiments in batch culture. The objective of this study is to consider the effect of carbon sources on growth and the production of glutamic acid by Corynebacterium glutamicum 2262. The difference between the culture media lies in the carbon source. Two natural environments of date juice, one of which is treated with invertase to hydrolyse sucrose with a concentration of total sugars of 88 g/L. Four synthetic media with a concentration of 34 g/L sugars: medium containing mixed sugars (glucose + fructose + sucrose) with rates proportional to that of date juice, the other three media are composed of a single sugar (either glucose, fructose, or sucrose). The results showed that Corynebacterium glutamicum is able to use the three sugars whether they are single or mixed, although the best results of glutamate production (8.41 g/L) are obtained on the mixture of three sugars, which explains the interest and valorisation of date waste. On the other hand, the date juice-based media are shown to have a glutamate concentration of 7.98 g/L during the hydrolysis of sucrose of date juice. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English Turkish |
| تدمد: | 2148-127X |
| Relation: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/5091; https://doaj.org/toc/2148-127X |
| DOI: | 10.24925/turjaf.v10i12.2300-2306.5091 |
| URL الوصول: | https://doaj.org/article/97a383f9b7ea4bef9256c62a3960f625 |
| رقم الأكسشن: | edsdoj.97a383f9b7ea4bef9256c62a3960f625 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 2148127X |
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| DOI: | 10.24925/turjaf.v10i12.2300-2306.5091 |