lysine amino acid.pptx

lysine amino acid

1. semester – iv
Fermentation & industrial microbiology Seminar topic : L-LYSINE AMINO ACID SUBMITTED BY, G. PONSUTHA II M.SC MICROBIOLOGY REG NO : 20201232516113 SUBBMITED TO, Dr. S. VISWANATHAN
HEAD DEPARTMENT OF MICROBIOLOGY

2. What is amino acid ? Amino acid are building blocks of proteins. They are the group of organic components containing two functional groups amino acid and carboxyl . The amino group (-NH 2 ) is basic while the carboxyl group (-COOH) is acidic in nature. And a side chain (R group) specific to each amino acid is also present.

3. classification All the 20 aminoacid are not needed to be taken in the diet. Based on the nutritional requirements amino acid can be classified into two classes: Essential amino acid Non essential amino acid Essential amino acid: The amino acid which cannot be synthesized by the body and need to be supplied through the diet are called essential amino acid. (Eg) 10 amino acids are essential amino acid Arginine, Valine, Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan.

4. Non essential amino acid : There are synthesized be the body, and do not need not be supplied in the diet. There are – Glycine, Alanine, Serine, Cysteine, Aspartate, Asparagine, Glutamate, Glutamine, Tyrosine , and Proline. Some microorganisms are capable of production certain amino acid such as lysine, glutamic acid and tryptophan.

5. Introduction of lysine L-lysine is an essential amino acid for the nutrition of human and other animals. It is used for supplementing cereal proteins lacking this amino acid. Molecular formula (C 6 H 14 N 2 O 2 ) Thus, protein quality of certain foods (e.g. wheat based food) is improved growth and tissue synthesis. This amino acid has also bee used medically as a nutrient. Kinoshita et al(1958) first reported the fermentative production of L-lysine using homoserine auxotroph's of Corynebacterium glutamicum . Food source of lysine are high protein foods such as eggs, meat, etc. Solubility: sparingly soluble in water. Covering more than 90% of total world amino acid production. 80% fermentation 20% chemical synthesis

6. HISTORY

7. PRODUCTION OF LYSINE L ysine biosynthesis P roduction of lysine naturally takes place by two biosynthesis pathway T he DAP ( Diaminopimelic Acid )pathway found in Bacteria (e.g. Corynebacterium glutamicum), Algae, Higher plant, Oomycota T he AAA (alpha-amino- adipate ) Pathway found in Fungi and Euglenoids .

8. DAP pathway

9. AAA PATHWAY

10. INDUSTRIAL LYSINE PRODUCTION

11. Raw materials Fermentation media Carbon source cane molasses Nitrogen source corn steep liquor / soybean meal Minerals and salt KH 2 PO 4 / K 2 HPO 4 / CaCO 3 Trace elements Corn steep liquor Anti foaming agent PEG-2000, silicone base oil.

12. Microbial culture Corynebacterium glutamicum Gram positive, rod shaped bacterium They live in chain or in clusters , usually present in soil. Non motile Non sporing Non pathogenic bacterium

13. Inoculum development Pre culture slant 100 ml 5 00 ml 1000 ml L.F 5L SEED FERMENTER 50L PILOT FERMENTER 100L TO PRODUCTION FERMENTOR

14. Media formulation Glucose Urea Biotin Leucine MgSO 4 KH 2 PO 4 /K 2 HPO 4 MnSO 4 CaCO 3 (NH 4 ) 2 SO 4 Distilled water

15. FERMENTAION

16. Down stream processing

17. SEPERATION OF L-LYSINE

18. EXTRACTION OF L-LYSINE MOTHER LIQUOR (CANE MOLLASES LIQUID L-LYSINE HCL

19. PURIFICATION OF LYSINE SPRAY DRYER PLANT

20. PRODECT RECORY The fermentation broth is sent to an ultra filtration system for the removal of cell debris and other. Subsequently, the liquor form ultra filtration is fed to ion exchange columns, where l-lysine is selectively absorbed. The absorbed l-lysine is eluted from the ion exchange resin by washing with an aqueous ammonia solution.

21. PRODUCT CONCENTRATION AND DRYING The L-Lysine eluted from the ion-exchange column is mixed with mother liquor from the product filtration step and concentrated by evaporation. The concentrated lysine solution is acidified with hydrochloric acid and free is converted to lysine HCL.

22. CRYSTALLIZER Crystallization is also a chemical solid-liquid separation techniques. In which mass transfer of solute from the liquid solution to a pure solid crystallization phase occur. Chemical engineering crystallization occurs In a crystallizer. TYPES Cooling Concentration Reaction (or) equilibrium displacement

23. APPLICATION AND USES In food - nutritional supplements, food decorants In beverages – nutritional sport drink In pharmaceutical – preventing and treating cold sores causes by simplex labialis virus In health and personal care – cosmetics, personal care products, baby products, bath products, eye In agricultural/animal feed/ Poultry – animal feed and used In fertilizer In other industries – as intermediate to produce other organic chemicals.

24. References INDUSTRIAL MICROBIOLOGY-A.H.PATEL(Page no.160-161) https :// www.slideshare.net/MdMominulIslam18/industrial-production-of-amino-acid-llysine https://www.slideshare.net/robmondal/lysine-production-123963762

25. BENEFIT OF TAKING SEMINAR I can improve self confident. Learn about new industrial technologies. It can improve teaching skill.

26. Thank you