발효에 의한 글루타민산나트륨(MSG) 생산

세균 발효로 생산되는 감칠맛 향미료

Food Processing & Preservation Global Industrial Scale $6.2 billion

개요

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.

화학 공정

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

원자재

  • 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)

최종 제품

  • MSG monohydrate (C₅H₈NNaO₄·H₂O) — Flavor enhancer (umami) (Food-grade, >99% purity)
<path stroke-linecap="round" stroke-linejoin="round" d="M12 9v3.75m-9.303 3.376c-.866 1.5.217 3.374 1.948 3.374h14.71c1.73 0 2.813-1.874 1.948-3.374L13.949 3.378c-.866-1.5-3.032-1.5-3.898 0L2.697 16.126zM12 15.75h.007v.008H12v-.008z" />

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.

안전 고려사항

최근 혁신

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.

생산 규모

3500000

톤/년

$6.2 billion

시장 가치

더 보기: Food Processing & Preservation

아스페르길루스 나이거 발효에 의한 구연산 생산

Global Industrial Scale

식품용 인산 생산

Global Industrial Scale

설탕 정제와 결정화

Global Industrial Scale

식품 보존을 위한 젖산 생산

Global Industrial Scale

음료 및 산업용 에탄올 발효

Global Industrial Scale

비타민 C(아스코르브산) 공업 합성

Global Industrial Scale

고과당 옥수수 시럽(HFCS) 효소 생산

Global Industrial Scale

Frequently Asked Questions

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