Production of Polyglutamic Acid by Fermentation of Soybean Meal
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Abstract:
Microbial Polyglutamic acid (PGA), a new polymer, can be widely applied in medicine and food industries. In this paper, production of PGA by fermentation of soybean meal was studied. The optimal ratio of soybean meal to water, sugar content, culture temperature, time and inoculum in the medium were 1:4, sugar dosage 2%, 40 ℃, 24 h and inoculum size 0.16 mL/g, respectively, under which the yield of PGA reached 4.81%.
