Open AccessIndustrial Production of L-Glutamine
Author(s) -
Isao Kusumoto
Publication year - 2001
Publication title -
journal of nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.463
H-Index - 265
eISSN - 1541-6100
pISSN - 0022-3166
DOI - 10.1093/jn/131.9.2552s
Subject(s) - fermentation , production (economics) , glutamine , industrial production , pulp and paper industry , final product , microorganism , food science , microbiology and biotechnology , process engineering , biochemical engineering , chemistry , environmental science , bacteria , biochemistry , engineering , biology , amino acid , economics , genetics , macroeconomics , keynesian economics , market economy
The industrial production of L-glutamine (L-Gln) started with its fermentation in the late 1960s. Currently, it is manufactured for use as pharmaceuticals and health foods at the worldwide annual production of approximately 2000 metric tons. To manufacture high quality L-Gln at a low cost, it is of prime importance to obtain a strain of microorganism with good production efficiency and minimum by-products. Furthermore, to obtain the final crystalline powder product, the efficient removal of impurities contained in the fermentation broth becomes paramount. Therefore, the industrial process is designed to take into account characteristics of the fermentation broth as well as chemical, physical and biological properties of L-Gln. Points that should be considered in the process design and typical industrial production of L-Gln are described in this report.
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