Sustainable production of glutamic acid by Enterobacter sp. strain isolated from cheese for potential protein biosynthesis: Optimization by Response Surface Methodology

Glutamic acid (GA), is a very important biomolecule that is widely utilized in food, pharmaceutical, agricultural, medical, and chemical-based industries. The present study utilized acid-treated wheat bran as a carbon source to produce GA. The identified Enterobacter sp. strain BUK_BTE17 MW597320 after screening yield 0.989 g/L GA. The GA production was optimized by CCD of RSM. The effects of independent factors on GA production by Enterobacter sp. were studied. The result obtained indicated a maximum experimental production of 8.451 g/L at the optimized conditions of pH (6), Tempt, (30 °C), substrate conc (6 g/L), and incubation (48 h) was not statistically different from the predicted value of 8.565 g/L at p < 0.05. The G A crystals were examined by TLC, and FTIR which showed the wave numbers of 3268 cm⁻¹, 1640 cm⁻¹, and 2125 cm⁻¹ corresponding to the functional groups C[dbnd]O, NH₂, and CH₂ for glutamic acid, respectively.