Thesis (M.Sc.) - Cairo University - Faculty of Pharmacy - Department of Microbiology and Immunology

L-aspartic acid is an Ü-amino acid, considered to be one of the most important amino acids and has many uses in various fields, and it is of great importance in the metabolism during construction of other amino acids and biochemicals in the citric acid cycle. In the current work, twelve local microbial strains including fungi, bacteria, and yeast were screened for L-aspartic acid production. These strains used for the production of aspartic acid from fumaric acid were Aspergillus fumigatus, Aspergillus flavus, Aspergillus niger, Aspergillus terreus, Trichoderma virdie, Penicillium cyclopium, Paecilomyces variotii, unknown bacteria, Escherichia coli, Staphylococcus aureus, Streptomyces hygroscopicus ATCC29253 and Candida albicans. The present work dealt with the biotransformation of fumaric acid to L-aspartic acid and the optimization of the fermentation process. The production and growth conditions were optimized by using one-variable{u2013}at-a-time strategy. The cultured cells of Bacillus sp. TSSAS2-24 were inoculated into the production medium for 3 days, and then the produced L-aspartic acid was quantified spectrophotometrically.To achieve this goal screening of twelve microorganisms for production of L-aspartic acid from fumaric acid was carried out, and Bacillus sp.TSSAS2-24 exhibited the highest L-aspartic acid production from fumaric acid (15.8 g/l) at the third day of the biotransformation process

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