The Effect of Using Native Carbon Sources (Whey, Oat bran, Rice Flour) in the Fermentative Production of Lysine by Corynebacterium glutamicum
Subject Areas : Aquatic Products
Zahra
Mohammadzade Ferizhandi
1
(MSc Student of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran.)
Ghazal
Labbeiki
2
(Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran.)
Keywords: Lysine, Whey, Fermentation Culture Media, Corynebacterium glutamicum, Oat Bran and Rice Flour,
Abstract :
Lysine is an essential amino acid that is not synthesized in the human body, but due to the body's need and its application in different parts of the health area, it is important to optimize and economize the production process. The most commonly used lysine production method is microbial fermentation and the nutrient composition of the fermentation media is effective on the microorganism growth and the production of microbial metabolite. Accordingly, the aim of this study was to investigate the effect of native and inexpensive nutritional substrates, as the main supplier of energy for microorganism, on the growth and productivity of strains. For this purpose, different amounts (g/lit) of whey (100, 135, 170), rice flour (100, 135,170) and oat bran (100, 170, 220) were separately added to culture of Corynebacterium glutamicum, and at 68 and 116 fermentation time, growth indices such as pH of the environment, production biomass, specific growth rate of microorganism, strain morphology and amount of produced amino acid were measured and compared with control (100 g/lit glucose). The results showed that the highest amount of lysine produced was obtained in media containing 135 g/lit whey, 170 g/lit rice flour and 220 g/lit oat bran. These results indicate that these compounds are suitable for use in biological processes and can be used as the main nutrient source.
_||_