• 한국식품과학회지
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• 제4권2호
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• pp.112-115
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• 1972

1) 자연체에서 분리한 세균의 한 균주(No.1214)는 초산염을 자화하여 L-glutamic acid를 상당량(22g/l) 생산하였다. 2) 분리된 균주는 형태학적, 생리학적, 배양학적인 특징으로 보아 Brevibacterium flavum속으로 간주되었다.

• 미생물학회지
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• 제12권3호
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• pp.115-130
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• 1974

Searches for the nutrition requirements of three strains of Brevibacterium ammoniagenes reported in the previous paper were carried out with an aim of achieving the striking accumulation of L-glutamic acid and the large multipication of cells. It was recognized that all three strains required both biotin and thiamine, together with amino acids such as histidine or cysteine, for their good growth and extracellular L-glutamic acid accumulation. The quantity of biotin required for remarkable growth of these microorganisms was quite different from that for the maximum production of L-glutamic acid. This result, however, did not apply in the case of thiamine. It was also confirmed that, of 18 amino acids, histidine and cysteine were the msot effective organic nitrogen sources, while the most available inorganic ammonium salt resulting in a large amount of L-glutamic acid-production and considerable cell gorwth was found to be only urea. Maximum accumulation of extracellular L-glutamic acid, more than 50%(w/w) of the initial sugar content, could be obtained from fermentation in the medium containing wheat-bran extract(Brev. ammoniagenes T-1 and Brev.ammoniagenes Y-2) or rice-bran extract(Brev. ammoniagenes YR-2), which confirmed us a possibility that these bacteria might be employed for industrial fermentation of L-glutamic acid.

• Journal of Microbiology and Biotechnology
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• 제31권2호
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• pp.298-303
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• 2021

Comparative genomic analysis was performed on eight species of lactic acid bacteria (LAB)-Lactococcus (L.) lactis, Lactobacillus (Lb.) plantarum, Lb. casei, Lb. brevis, Leuconostoc (Leu.) mesenteroides, Lb. fermentum, Lb. buchneri, and Lb. curvatus-to assess their glutamic acid production pathways. Glutamic acid is important for umami taste in foods. The only genes for glutamic acid production identified in the eight LAB were for conversion from glutamine in L. lactis and Leu. mesenteroides, and from glucose via citrate in L. lactis. Thus, L. lactis was considered to be potentially the best of the species for glutamic acid production. By biochemical analyses, L. lactis HY7803 was selected for glutamic acid production from among 17 L. lactis strains. Strain HY7803 produced 83.16 pmol/μl glutamic acid from glucose, and exogenous supplementation of citrate increased this to 108.42 pmol/μl. Including glutamic acid, strain HY7803 produced more of 10 free amino acids than L. lactis reference strains IL1403 and ATCC 7962 in the presence of exogenous citrate. The differences in the amino acid profiles of the strains were illuminated by principal component analysis. Our results indicate that L. lactis HY7803 may be a good starter strain for glutamic acid production.

• 한국미생물·생명공학회지
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• 제3권3호
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• pp.147-156
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• 1975

본 실험은 Mirococcus glutamicus 균수에 의한 L-Glutamic acid 발효 생산에 있어서 Tapioca 전분의 효소당화액의 이용 가능성을 검토하였으며, 그 결과는, 20%농도의 Tapioca 전분유액에 고온성 액선균 액화효소(3000 DU/ml)를 기업 g당 30 DU 첨가하고, 85$\pm$1$^{\circ}C$, PH 6.0에서 90분간 액화한 후, Glucoamylase(4050 AU/g)을 기질 g당 15 AU 첨가하고, 55$^{\circ}C$, pH 5.0에서 36시간 가수분해시킨 당화액을 탄소원으로 사용하였을 경우가 L-Glutamic acid 생산양이 가장 양호하였다. 경화액중의 Biotin함양은 16$\mu\textrm{g}$/l로서, 과양의 Biotin농도로 인한 L-Glutamic acid 생산억제를 해결하기 위하여 첨가된 penicillin농도는 배양액ml당 10 I.U.로 배양 5시간 후 첨가하었을 경우가 가장 양호한 결과를 나타냈으며, L-Glutamic acid 생산양은 배양 60시간에서 38.5 g/l로 최대치를 나타냈다.

• 약학회지
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• 제23권2호
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• pp.125-128
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• 1979

In the formation of L(+) -glutamine from L(+) -glutamic acid-5-hydrazide, large amount of Raney-Ni was effective under normal pressure but hydrogenation or amonolysis of ester under pressure was useless. Preparation of glutamine with .alpha.-ketoglutaric acid (by way of 1, 4, 5, 6-tetrahydro-6-oxo-3-pyridazine carboxylic acid) is intersting but not so efficient in yield.

• 한국식품과학회지
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• 제9권1호
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• pp.1-9
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• 1977

A bacterium strain (K-173-10) which was isolated from waste soil of Korea brewing factory, could be grown on acetate as the sole carbon source and accumulated a considerable amount of L-glutamic acid in the medium. This strain was identified as the new species Brevibacterium ammoniagenes. This study was concerned not only with the culture condition for the production of L-glutamic acid and the cell growth, but also with the effects on concentration of various kind of organic substances, growth factors and penicillin. The results obtained were summarized as follow; 1. It was found that the concentrations of acetate and ammonium ions affected the growth of the bacterium as well as its L-glutamate accumulation. The optimum conditions of the composition of grown media for the growth of the bacterium and its glutamic acid production was found to be 40 g/l of total acetate, $100\;{\mu}g/l$ thiamine, $0.5\;{\mu}g/l$ biotin and $1{\sim}2g/l$ corn steep liquor as the growth factors. 2. Organic acid such as succinic acid, malic acid and ${\alpha}-ketoglutaric$ acid inhibited the cell growth as well as its L-glutamic acid production. 3. The penicillin (20 units/ml) stimulated the production of glutamic acid at appropriate incubation period. 4. It was found that this strain could grow in the presence of urea and ammonium acetate but not in other nitrogen sources.

• Journal of Pharmaceutical Investigation
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• 제40권4호
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• pp.213-218
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• 2010

In a previous paper, we showed that 5-aminosalicyl-L-aspartic acid (5-ASA-Asp) has much greater deconjugation efficiency in the cecal contents than does 5-aminosalicyl-L-glutamic acid (5-ASA-Glu). To explore a reason for ineffective deconjugation of 5-ASA-Glu, structural analysis of the conjugate was performed. Aromatic acyl-L-glutamic acid derivatives, N-benzoyl-glumatic acid (BA-Glu), N-(2-hydroxybenzoyl)-glutamic acid (SA-Glu), N-(3-aminobenzoyl)-glutamic acid (3-ABA-Glu) and N-(4-aminobenzoyl)-glutamic acid (4-ABA-Glu), were prepared and incubated in the cecal contents. The deconjugation rates were compared with that of 5-ASA-Glu. The order of the rates was BA-Glu $\approx$ 4-ABA-Glu $\approx$ 3-ABA-Glu $\gg$ SA-Glu $\approx$ 5-ASA-Glu. The deconjugation of the aromatic acyl-L-glutamic acid derivatives was carried out by enzyme(s) in the cecal contents since the deconjugation did not occur in the autoclaved cecal contents and on incubation with N-benzoyl-D-glutamic acid. Our data suggest that the 2-hydroxyl group in 5-ASA is ascribed to the poor deconjugation of 5-ASA-Glu in the cecal contents.

• 한국식품영양학회지
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• 제8권4호
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• pp.275-279
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• 1995

A bacterium L-10 which produce mush of glutamic acid was Isolated from soil and identified as the genus Pserdomonas. The maximal glutamic acid production was obtained when the strain was cultured at 3$0^{\circ}C$ for 30 hrs in the optimal medium containing 5% glucose, 0.5% each of urea and yeast extract, 0.1% K2HP04, 0.02% MgSO4.7H20, 0.3% (NH, )rHP04, 0.5ug/l biotin and Initial pH 7.0, and then final glutamic acid production under the above conditions was 1.2mg/ml of cell cultures.

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2000년도 춘계학술발표대회
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• pp.231-234
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• 2000

본 연구에서는 담자균류의 일종인 Agaricus blazei를 이용한 polysaccharide의 생성을 증가시키고자 glutamic acid의 첨가시기의 영향을 비교${\cdot}$검토하였다. 그결과 2 g/L의 glutamic acid를 배양 4일째인 대수증식기에 첨가하여 polysaccharide 생성을 유도한 경우 배양 7일째에 12.9 g/L의 균체량과 9.1 g/L의 polysaccharide를 생성하였다. 그러나 이런한결과는 배양 초기에 glutamic acid를 첨가했을경우와 비교하여 볼 때 균체량은 다소 증가 했으나 polysaccharide 생성량에 있어서는 거의 유사한 결과를 나타내는 것이다. 생물반응기를 이용한 회분배양에 있어서도 2 g/L의 glutamic acid를 대수증식기인 배양 4일째에 첨가한 경우 균체량은 13.5 g/L, polysaccharide 생성량은 9.9 g/L를 생산하여 배양결과 최대 생산량을 나타내었다.

• 한국식품조리과학회지
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• 제29권6호
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• pp.671-677
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• 2013

The objective of this study was to examine the levels of free amino acids and identify the correlation between ${\gamma}$-aminobutyric acid (GABA)and L-glutamic acid contents in Kimchi during fermentation. During 2 weeks of fermentation, the acidity of Kinchi increased, i.e., the pH level decreased from 5.24 to 4.40. The content of amino acids determined using HPLC differed significantly (p < 0.05) during 7 weeks of fermentation. Over the 7 weeks of fermentation, the content of most free amino acids increased in the order L-valine > L-glutamic acid > L-glycine, except L-methionine decreased. Initially, the GABA content was found to be $72.43{\mu}M/100g$ fresh weight (fw), and it increased to $229.06{\mu}M/100g$ fw after 7 weeks. This rapid increase in the GABA content in the initial stage is considered to be due to L-glutamic acid. However, during the period of 0~7 weeks, no correlations were found between the L-glutamic acid and GABA contents.