The Effect of Using Native Carbon Sources (Whey, Oat bran, Rice Flour) in the Fermentative Production of Lysine by Corynebacterium glutamicum

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Mohammadzadeh Ferizhandi z.; LABBEIKI GH.

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Journal: JOURNAL OF FOOD MICROBIOLOGY Year:2019 | Volume:6 | Issue:1 Page(s): 67-78

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Title

The Effect of Using Native Carbon Sources (Whey, Oat bran, Rice Flour) in the Fermentative Production of Lysine by Corynebacterium glutamicum

Author(s)

Mohammadzadeh Ferizhandi z. | LABBEIKI GH. | Issue Writer Certificate

Keywords

LysineQ1

Fermentation Culture MediaQ1

Corynebacterium glutamicumQ1

WheyQ1

Oat Bran and Rice FlourQ1

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.

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APA: Copy

Mohammadzadeh Ferizhandi, z., & LABBEIKI, GH.. (2019). The Effect of Using Native Carbon Sources (Whey, Oat bran, Rice Flour) in the Fermentative Production of Lysine by Corynebacterium glutamicum. JOURNAL OF FOOD MICROBIOLOGY, 6(1 ), 67-78. SID. https://sid.ir/paper/250735/en

Vancouver: Copy

Mohammadzadeh Ferizhandi z., LABBEIKI GH.. The Effect of Using Native Carbon Sources (Whey, Oat bran, Rice Flour) in the Fermentative Production of Lysine by Corynebacterium glutamicum. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2019;6(1 ):67-78. Available from: https://sid.ir/paper/250735/en

IEEE: Copy

z. Mohammadzadeh Ferizhandi, and GH. LABBEIKI, “The Effect of Using Native Carbon Sources (Whey, Oat bran, Rice Flour) in the Fermentative Production of Lysine by Corynebacterium glutamicum,” JOURNAL OF FOOD MICROBIOLOGY, vol. 6, no. 1 , pp. 67–78, 2019, [Online]. Available: https://sid.ir/paper/250735/en

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