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L-glutamine is primarily manufactured through a fermentation process using bacteria such as Escherichia coli (E. coli) or Corynebacterium glutamicum. Here's a simplified overview of the manufacturing process:

Substrate Selection: The fermentation process begins with the selection of a suitable carbon source, typically glucose, from which the bacteria will produce L-glutamine.

Inoculation and Fermentation: The selected bacteria are inoculated into a fermentation medium containing the carbon source, along with nitrogen and other essential nutrients. The fermentation is carried out in large bioreactors under controlled conditions of temperature, pH, oxygen, and agitation.

Growth and Production Phase: During the growth phase, the bacteria multiply and consume the nutrients in the fermentation medium. As the cells reach the stationary phase, they start to produce L-glutamine as a byproduct of their metabolic processes.

Harvesting: Once the fermentation is complete and the desired concentration of L-glutamine is achieved, the culture broth is harvested from the bioreactor. This broth contains a mixture of cells, fermentation byproducts, and the target product, L-glutamine.

Purification: The harvested broth undergoes several purification steps to isolate and purify L-glutamine from the other components. These steps typically include filtration, centrifugation, and chromatography techniques.

Drying: The purified L-glutamine is then concentrated and dried to obtain a powder form suitable for use in various applications such as dietary supplements, pharmaceuticals, and food products.

Quality Control: Throughout the manufacturing process, quality control measures are implemented to ensure the purity, potency, and safety of the final product. This includes testing for microbial contaminants, heavy metals, and other impurities.

It's worth noting that the manufacturing process may vary depending on factors such as the specific strain of bacteria used, the fermentation conditions, and the desired purity of the final product. Additionally, advancements in biotechnology and fermentation technology continue to improve the efficiency and sustainability of L-glutamine production.