MIC 304 BASIC INDUSTRIAL MICROBIOLOGY INDUSTRIAL PRODUCTS FROM MICROBIAL PROCESSES (CON’T)

PRODUCTION OF MONOSODIUM GLUTAMATE

Monosodium Glutamate (MSG) MSG has first isolated as glutamic acid in 1866 by German chemist (Ritthausen) through the acidic hydrolysis of gliadin, a component of wheat gluten. In 1908, Kikunae Ikeda, a Japanese chemist patented a process for isolating MSG from wheat flour and produced commercially under trade name “Ajinomoto” (the origin of flavour).

The Manufacturing Process Preparation and Repulping Processess of Raw Materials Natural crops is used as raw materials (easily obtained). Ex: Tapioca and sago or sugarcane (molasses). Tapioca and sago powder are mixed with water to form starch slurry. Liquefaction and Saccharification Process Starch sluury is converted into glucose solution through enzymatic action. Sterilization Process The medium will sterilized using steam sterilization to eliminate contaminants.

The Manufacturing Process (cont) Fermentation Process The heat sterilized raw materials and other nutrients are put into fermenter. Microbes are added to convert glucose into glutamic acid. Crystallization Process Acidifying of fermentation materials are carried out to crystallized the glutamic acid produced. The glutamic acid crystal cake are separated from acidified fermentation broth. Conversion of Glutamic acid to MSG By adding glutamic acid cake into NaOH solution (food grade) to convert glutamic acid into MSG.

The Manufacturing Process (cont) Cleaning of MSG The impurities are removed by using active carbon to form more clean and clear MSG. Active carbon: many micro holes to attach impurities on its surface. Crystallization of MSG Clean MSG solution is concentrated by heating. The crystal of MSG will be formed. Drying of MSG The crystal then are vibrated and transported through hot air in closed system until dry.

The Manufacturing Process (cont) Sieving Process Seggregating process to separate MSG crystall accordance to required size. Packaging

MSG Production Process Starch (Tapioca Flour, Maize Flour, Sago Flour) Starch slurry Liquefaction (85ºC cooled) Enzyme saccharification (60 hr, 55-60ºC) Glucose syrup and nutrient addition (ex Yeast Extract) Preculture of Brevibacterium lactofermentum cells Substrate sterilization (121 ºC) + H2O

Batch Fermentation (1-2 weeks) Inoculation Batch Fermentation (1-2 weeks) Filtration (harvest) Ion Exchangers (to remove excess mineral salt) Acidification (pH 2.2 IEP) Cooling + Crystallization (40 days, 14 ºC) Glutamate acid slurry Separation Crude MSG (Magenta colour) Decolorization (Activated carbon, pH 6.4)

Filtration + NaOH Pure MSG (pH 6.9, 50% MSG) Final Filtration Crystallization Separation Sedimentation Drying Packing