Production and Escalation of L-Lysine via Bacterial Fermentation Utilizing Streptococcus sp
Background and aim: The importance of L-lysine as an essential amino acid in the nutrition of human beings has made it desirable supplement of the diet in recent years. It can be produced in different ways among them fermentation is the most economical and practical means of producing lysine. In this method low temperature, low pressure and low-cost carbon sources are used and a biological form of lysine (L-lysine) is produced. Methods: In the present study, the production of L-lysine was achieved through fermentation developed from locally isolated bacterial strains. In total, twenty-nine (29) bacterial strains were isolated and tested using paper chromatographic technique. Six different parameters for optimization were scrutinized for improved bacterial growth and significant yield of lysine was obtained using selected strains. Results: For Streptococcus sp. molasses media with vitamins (w) formed 24.4 g/L, 40°C generated 24.4 g/L, addition of 1 mM solution of metal ion (mg) yielded 20.4 g/L, pH 6.5 delivered 6 g/L, fermentation period of 96 hours engendered 24.4 g/L, and 0.3 mL of inoculum results in 9.2 g/L of lysine. Conclusion: Laboratory scale production of L-lysine was carried out using 1 L Erlenmeyer flask. For Streptococcus sp. 23.4 g/L of lysine was produced after optimized conditions.