Editing Monosodium glutamate (section)

==Production==
MSG has been produced by three methods: [[hydrolysis]] of vegetable proteins with hydrochloric acid to disrupt [[peptide bond]]s (1909–1962); direct chemical synthesis with [[acrylonitrile]] (1962–1973), and [[bacterial fermentation]] (the current method).<ref name=Sano09/> [[Wheat gluten (food)|Wheat gluten]] was originally used for [[hydrolysis]] because it contains more than 30&nbsp;g of glutamate and glutamine per 100&nbsp;g of protein. As demand for MSG increased, chemical synthesis and fermentation were studied.  The [[polyacrylic acid|polyacrylic]] fiber industry began in Japan during the mid-1950s, and [[acrylonitrile]] was adopted as a base material to synthesize MSG.<ref name="Yoshida70">{{cite journal |vauthors=Yoshida T |title=Industrial manufacture of optically active glutamic acid through total synthesis|journal=Chemie Ingenieur Technik|volume=42 |pages=641–44 |year=1970 |doi=10.1002/cite.330420912 |issue=9–10}}</ref>

As of 2016, most MSG worldwide is produced by [[bacterial fermentation]] in a process similar to making vinegar or yogurt. [[Sodium]] is added later, for neutralization. During fermentation, ''[[Corynebacterium]]'' species, cultured with [[ammonia]] and [[carbohydrate]]s from [[sugar beet]]s, [[sugarcane]], [[tapioca]] or [[molasses]], excrete amino acids into a culture broth from which L-glutamate is isolated. Kyowa Hakko Kogyo (currently [[Kyowa Kirin]]) developed industrial fermentation to produce L-glutamate.<ref name="Kinoshita57">{{cite journal |author=Kinoshita, Shukuo |author2=Udaka, Shigezo |author3=Shimamoto, Masakazu |title =Studies on amino acid fermentation. Part I. Production of L-glutamic acid by various microorganisms |journal=J Gen Appl Microbiol |volume=3 |pages=193–205|year=1957 |doi=10.2323/jgam.3.193 |issue=3|url=https://www.jstage.jst.go.jp/article/jgam1955/3/3/3_3_193/_pdf |doi-access=free }}</ref>

The conversion yield and production rate (from sugars to glutamate) continues to improve in the industrial production of MSG, keeping up with demand.<ref name=Sano09 /> The product, after filtration, concentration, acidification, and crystallization, is glutamate, sodium ions, and water.