A Study of Naturally-occurring L-glutamic Acid Producing Bacteria From Tropical Soil and Aquatic Environments. | ||||
| Egyptian Academic Journal of Biological Sciences, G. Microbiology | ||||
| Article 6, Volume 9, Issue 1, June 2017, Page 57-63 PDF (200.08 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/eajbsg.2017.16463 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Margaret Adedayo Adeogun; Ayodele Elizabeth Omotayo; Olajumoke Adunola Oderinde; Olukayode Amund | ||||
| Institute: University of Lagos | ||||
| Abstract | ||||
| Microbial means of L-glutamic acid production have advantage of directly yielding optical and biological active form of the amino acid. The production of L-glutamic acid was investigated using bacterial isolates obtained from tropical soil and water samples obtained from Lagos, Nigeria. L–glutamic acid producing bacterial strains were isolated and identified using the Analytical Profile Index (API) Test 50CHB/20E kit. The L-Glutamic acid production was tested on Luria Bertani Broth and determined by qualitative and quantitative approaches. Six (6) isolates were L-Glutamate producers of which the best producing isolates were Paenibacillus alvei and Corynebacterium glucuronolyticum – seminale giving a yield higher than 0.7 g/L. The best L-glutamic acid producing isolates were further tested to determine the effects of a variety of carbon and nitrogen sources as well as varying concentration of biotin on the yield of the amino acid produced. Glucose gave yields of 1.19 g/L and 1.05 g/L of L-glutamic acid for Paenibacillus alvei and Corynebacterium glucuronolyticum–seminale respectively, while ammonium chloride and optimum biotin concentration at 2µg gave yields of 1.15 g/L and 2.09 g/L as well as 1.59 g/L and 1.75 g/L respectively. These bacterial strains therefore offer tremendous promise as candidates for further manipulation for enhanced production of L-glutamic acid using indigenous bacteria from the tropical environment | ||||
| Keywords | ||||
| Soil & Aquatic environments; Bacteria; L-glutamic Acid; fermentation; amino acid | ||||
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