Ajinomoto Co., Ltd.

Inao Oyama

Hidetsugu Nakazawa

Yoshio Kawahara

Hiroki Kawashima

Mitsuyoshi Seki

Toshimasa Ishii

Junichiro Kojima

Keiji Ishii

Ko Yamamoto

A hydrolyzed protein which can be used as seasonings or the like is produced by heating and maintaining an aqueous dispersion of a protein-containing starting material, while under an acidic condition, with a plate-type heat exchanger using a liquid as a heat medium to make the aqueous dispersion substantially aseptic and then subjecting the resulting aqueous dispersion with an action of a proteolytic enzyme.

Process for producing hydrolyzed protein

The present invention provides a method of producing L-glutamic acid by fermentation, comprising the steps of culturing a mutant of an L-glutamic acid-producing microorganism of the genus Brevibacterium or Corynebacterium which has lower .alpha.-ketoglutaric acid dehydrogenase activity compared with the wild strains from which said mutant is derived, in a liquid nutrient culture medium containing biotin at a concentration of 10 to 1000 .mu.g/l without adding a biotin activity-suppressing substance thereto; producing and accumulating L-glutamic acid in the culture solution; and recovering L-glutamic acid from said culture solution. According to the method of the present invention, it is possible to industrially produce L-glutamic acid by fermentation in a more economical and efficient manner.

Method of producing L-glutamic acid by fermentation

Growing community of inventors

Kawasaki, Japan

Inao Oyama