L-Lysine
Fermentation
Out of 20 naturally
occurring amino acids, L- lysine is one of 9 essential amino acids and
commercially important amino acids. It is mainly used as feed additive in the
animal feed industry; mixed with various common livestock such as cereals which
do not contain sufficient levels of L-Lysine for the livestock’ nutritional
requirements, in especially monogastric animals like broilers, poultry and
swine and as a supplement for humans and improving the feed quality by
increasing absorption of other amino acids.
L-Lysine can be
produced by chemical or biochemical method; whichever is more economic. Gram+ve
cyanobacteria strains like Corynebacterium glutamicum, Brevibacterium flavum
are used for industrial production.
Fermentation Medium:
Apart from physical parameters
like pH, Agitation and aeration rate and temperature; media composition is very
important factor.
The seed
culture to be prepared includes:
Glucose:
20g
Peptone: 10g
Meat
extract: 5g
Sodium chloride: 2.5g
in 1 litre of tap water
Seed
culture obtained is reinoculated for 2nd seed culture in media
containing:
Molasses:
200g
Soy protein hydrolysate
18g in 1L tap H2O
Above culture is
reinoculated with B.flavum
Acetate is used as C
source
After obtaining first
and second media production media is used which includes:
Cornsteep
liquor
Ammonium sulphate
Glycerol
CaCO3
Incubation for 72 hours
at 28 degrees
Recovery:
Fraction of lysine
fermentation broth is obtained by any suitable, Methods such as Ultrafiltration
or Centrifugation. In order to overcome difficulties of high viscosity in
culture broth; filterability can be improved by adding a mineral acid like
conc. H2SO4 and then heat the culture broth at 100degrees
for at least 5 minutes. The resulting product is L lysine.
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