1980•Journal of Chemical Technology & BiotechnologyRequires access

Microbial production of L‐lysine

Anjani K. Misra, J. Dasgupta, V. C. Vora

Abstract

Abstract The production of lysine by fermentation was studied, using a homoserine‐deficient and aminoethylcysteine‐resistant strain of Corynebacterium glutamicum, in 1‐dm3 shake flasks and a 14‐dm3 laboratory fermentor. Molasses was used as substrate. Superphosphate‐treated black strap molasses gave better lysine production. Lysine production, residual sugar and dry cell mass were measured as a function of fermentation time. It was observed that 1 g of cell mass produced 3.36 g of lysine.

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Key concepts: Corynebacterium glutamicum, Fermentation, Lysine, Food science, Single-cell protein, Chemistry, Sugar, Industrial fermentation