Mehreen Sarfraaz

Department of Microbiology, Central University of Punjab, Lahore, Pakistan


  • Research Article   
    Production and Escalation of L-Lysine via Bacterial Fermentation Utilizing Streptococcus sp
    Author(s): Shanzay Saleem38125*, Mehreen Sarfraaz38126, Zohaib Ahmad38127, Nuzhat Munawar38128, Zeeshan Rehman38129 and Saira Ahmad38130

    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 .. Read More»
    DOI: 10.31858/0975-8453.13.3.148-157

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