Production de Glutamate Monosodique (MSG) par Fermentation

L'exhausteur de goût umami produit par fermentation bactérienne

Food Processing & Preservation Global Industrial Scale $6.2 billion

Aperçu

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.

Procédé chimique

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

Matières premières

  • 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)

Produits finis

  • 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.

Considérations de sécurité

Innovations récentes

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.

Échelle de production

3500000

tonnes/an

$6.2 billion

valeur marchande

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Frequently Asked Questions

What industry uses Production de Glutamate Monosodique (MSG) par Fermentation?
Production de Glutamate Monosodique (MSG) par Fermentation is used in the food processing & preservation sector at global industrial scale scale.
What process is involved in Production de Glutamate Monosodique (MSG) par 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 Production de Glutamate Monosodique (MSG) par Fermentation?
Production de Glutamate Monosodique (MSG) par Fermentation has a market value of $6.2 billion and annual production of 3,500,000 tons.
What is the environmental impact of Production de Glutamate Monosodique (MSG) par 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 Production de Glutamate Monosodique (MSG) par Fermentation?
The main raw materials include: Glucose or cane molasses, Ammonium sulfate ((NH₄)₂SO₄), Sodium hydroxide (NaOH).