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. 1970 Aug;20(2):215–217. doi: 10.1128/am.20.2.215-217.1970

Product Inhibition of the Fermentative Formation of Glutamic Acid

T D Nunheimer 1, J Birnbaum 1, E D Ihnen 1, A L Demain 1,1
PMCID: PMC376903  PMID: 5480097

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.

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.

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