Valine production by an achromogenic variant of Micrococcus glutamicus.

Joseph, R. and Desai, N. and Shanthamma, M. S. and Rao, T. N. R. (1973) Valine production by an achromogenic variant of Micrococcus glutamicus. Journal of Food Science and Technology, 10 (4). 192-194, 13 ref.. ISSN 0022-1155

PDF Journal of Food Science and Technology, Vol. 10, No.4, October-December 1973, pp. 192-194.pdf - Published Version Restricted to Registered users only Download (86kB)

Abstract

During attempts to obtain amino acid excreting mutants of Micrococcus glutamicus for industrial fermentation, an achromogenic variant isolated after treatment with ethyl methane sulphonate was found to excrete considerable amounts of L-valine. Tests were carried out in varying fermentation broths to find the best medium for valine excretion. Optimum amount of glucose in the medium was 2.5%, giving a yield of 2.2 mg/ml valine. Ammonium chloride was found to be the most valuable N source, a concn. of 1.5% yielding a max. of 2.9 mg/ml valine. The best yield of valine, 4.5 mg/ml, was obtained with 0.25% peptone, 0.05% yeast extract and 0.5% meat extract in the medium.

Item Type:	Article
Uncontrolled Keywords:	MICROCOCCUS-; L-valine synthesis by Micrococcus glutamicus; VALINE-; Micrococcus glutamicus, synthesis of L-valine by; MEDIA-; L-valine, medium for biosynthesis of
Subjects:	600 Technology > 05 Chemical engineering > 04 Fermentation Technology
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	19 Sep 2013 05:17
Last Modified:	19 Sep 2013 05:17
URI:	http://ir.cftri.res.in/id/eprint/7164

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