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	<title>L-glutamic acid &#8211; BIOENGINEER.ORG</title>
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		<title>Brazilian Indigenous Drink Yields Bacterium That Brews Umami Powerhouse</title>
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		<pubDate>Tue, 06 Oct 2026 06:14:32 +0000</pubDate>
				<category><![CDATA[Biology]]></category>
		<category><![CDATA[Fermentation optimization]]></category>
		<category><![CDATA[fermented foods]]></category>
		<category><![CDATA[food biotechnology]]></category>
		<category><![CDATA[HPLC]]></category>
		<category><![CDATA[indigenous beverages]]></category>
		<category><![CDATA[L-glutamic acid]]></category>
		<category><![CDATA[lactic acid bacteria]]></category>
		<category><![CDATA[Limosilactobacillus fermentum]]></category>
		<category><![CDATA[probiotics]]></category>
		<category><![CDATA[response surface methodology]]></category>
		<category><![CDATA[umami]]></category>
		<category><![CDATA[Yakupa]]></category>
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					<description><![CDATA[Researchers in Brazil identified Limosilactobacillus fermentum CCMA 0205 from the indigenous beverage Yakupa as a high-producing, predictable L-glutamic acid producer with promising probiotic-related traits.]]></description>
		
		
		
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