Fermentation studies on Glutamic Acid Fermentation

Abstract

The present study deals with the production of L Brevibacterium spp. The permeability of cells decide the extent of excretion of L which was modified using yeast extract, limitation of biotin and electropration. The amino acid concentration produced by fermentation was found to be 162mg /100 ml detected b spot in TLC. At 8 % culture density the yield was… (More)

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