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Appl Environ Microbiol. 1970 August; 20(2): 215-217
Copyright © 1970 American Society for Microbiology. All Rights Reserved.

Product Inhibition of the Fermentative Formation of Glutamic Acid

Fermentation Research Department, Merck Sharp & Dohme Research Laboratories, Rahway, New Jersey 07065

ABSTRACT

The addition of penicillin to cells of Corynebacterium glutamicum growing in 5-liter fermentors initiated the excretion of glutamic acid. The rate of glutamate production in fermentors declined continuously with time and reached 75% of the initial rate in 24 hr after penicillin had been added. The addition of glutamate to resting cell suspensions had only a slight effect on sugar utilization but caused a marked decrease in glutamate excretion. It is suggested that the high level of glutamate accumulating in the fermentation broth is responsible for inhibiting its own production.

¹ Present address: Department of Nutrition and Food Science, Massachusetts Institute of Technology, Cambridge, Mass. 02139.