Production of L-glutamate in fermentation medium containing food waste using native lactic acid bacteria and its comparison with industrial strain

L-glutamate is one of the most abundant amino acids in the body, which plays an important role in various cellular processes and also acts as a precursor of bioactive molecules, which has received much attention due to its medicinal and food applications today, and as an important amino acid. Industrial is produced commercially. L-glutamate is one of the metabolites produced by these bacteria, which is also biologically active. In this research, the production of L-glutamate by three autochthonous lactic acid bacteria (Lactobacillus brevis PML1, Lactobacillus plantarum 1058 and Lactobacillus fermentum 4-17) at three percentage levels of dairy sludge (0, 10, 20%), three levels of soybean meal (0, 2.5, 5%) and three levels of fermentation time (48, 84, 120 hr) were optimized using RSM. TLC was used for qualitative evaluation and HPLC was used for quantitative estimation of L-glutamate production, and then the antimicrobial and antioxidant properties of the fermentation extract were evaluated and compared with the control sample.