Mononatriumglutamat-(MSG-)Herstellung durch Fermentation

Der Umami-Geschmacksverstärker aus bakterieller Fermentation

Food Processing & Preservation Global Industrial Scale $6.2 billion

Übersicht

Monosodium glutamate (MSG) is produced by aerobic fermentation of Corynebacterium glutamicum on sugar substrates, followed by crystallization of the sodium salt. Discovered by Kikunae Ikeda in 1908 as the compound responsible for umami taste, MSG is now the most produced amino acid worldwide. The fermentation process was developed in the 1950s, replacing the original hydrolysis of wheat gluten or soy protein. China produces over 60% of the world's MSG supply.

Chemischer Prozess

Corynebacterium glutamicum is grown aerobically on glucose or cane molasses at 30-37 degrees C for 30-40 hours, secreting L-glutamic acid into the broth at concentrations up to 150 g/L. The broth is acidified to precipitate glutamic acid crystals at pH 3.2 (isoelectric point), which are then dissolved, neutralized with NaOH, and recrystallized as MSG monohydrate.

C₆H₁₂O₆ + NH₃ + O₂ →[C. glutamicum] HOOC-CH(NH₂)-CH₂-CH₂-COOH + CO₂ + H₂O
L-Glutamic acid + NaOH → MSG + H₂O

Rohstoffe

  • Glucose or cane molasses — Corn wet milling or sugar refining (Carbon source)
  • Ammonium sulfate ((NH₄)₂SO₄) — Chemical synthesis (Nitrogen source)
  • Sodium hydroxide (NaOH) — Chlor-alkali process (Neutralization agent)

Endprodukte

  • MSG monohydrate (C₅H₈NNaO₄·H₂O) — Flavor enhancer (umami) (Food-grade, >99% purity)
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Environmental Impact

Fermentation wastewater has high nitrogen and BOD content. The ammonium sulfate mother liquor from crystallization can be used as fertilizer. Modern plants achieve 85-90% substrate conversion, minimizing waste. Some facilities use biogas from wastewater treatment for energy recovery.

Sicherheitshinweise

Neuere Innovationen

Metabolic engineering has produced C. glutamicum strains with glutamate yields exceeding 50% of theoretical maximum.
Continuous fermentation with cell recycling membrane bioreactors improves productivity and reduces batch turnaround time.

Produktionsmaßstab

3500000

Tonnen/Jahr

$6.2 billion

Marktwert

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Frequently Asked Questions

What industry uses Mononatriumglutamat-(MSG-)Herstellung durch Fermentation?
Mononatriumglutamat-(MSG-)Herstellung durch Fermentation is used in the food processing & preservation sector at global industrial scale scale.
What process is involved in Mononatriumglutamat-(MSG-)Herstellung durch Fermentation?
Corynebacterium glutamicum is grown aerobically on glucose or cane molasses at 30-37 degrees C for 30-40 hours, secreting L-glutamic acid into the broth at concentrations up to 150 g/L. The broth is acidified to precipitate glutamic acid crystals at pH 3.2 (isoelectric point), which are then dissolv
What is the economic significance of Mononatriumglutamat-(MSG-)Herstellung durch Fermentation?
Mononatriumglutamat-(MSG-)Herstellung durch Fermentation has a market value of $6.2 billion and annual production of 3,500,000 tons.
What is the environmental impact of Mononatriumglutamat-(MSG-)Herstellung durch Fermentation?
Fermentation wastewater has high nitrogen and BOD content. The ammonium sulfate mother liquor from crystallization can be used as fertilizer. Modern plants achieve 85-90% substrate conversion, minimizing waste. Some facilities use biogas from wastewater treatment for energy recovery.
What raw materials are used in Mononatriumglutamat-(MSG-)Herstellung durch Fermentation?
The main raw materials include: Glucose or cane molasses, Ammonium sulfate ((NH₄)₂SO₄), Sodium hydroxide (NaOH).