Comparative Study and the Optimum Conditions On the Use of Certain Bacterial Strains For the Production of Some Amino Acids
Aljaly, A., Osman, M., Badr, S., Shehata, R. (2023). Comparative Study and the Optimum Conditions On the Use of Certain Bacterial Strains For the Production of Some Amino Acids. EKB Journal Management System, 66(6), 419-429. doi: 10.21608/ejchem.2023.185356.7419
A.S. Aljaly; M. A. Osman; S.A. Badr; R.M. Shehata. "Comparative Study and the Optimum Conditions On the Use of Certain Bacterial Strains For the Production of Some Amino Acids". EKB Journal Management System, 66, 6, 2023, 419-429. doi: 10.21608/ejchem.2023.185356.7419
Aljaly, A., Osman, M., Badr, S., Shehata, R. (2023). 'Comparative Study and the Optimum Conditions On the Use of Certain Bacterial Strains For the Production of Some Amino Acids', EKB Journal Management System, 66(6), pp. 419-429. doi: 10.21608/ejchem.2023.185356.7419
Aljaly, A., Osman, M., Badr, S., Shehata, R. Comparative Study and the Optimum Conditions On the Use of Certain Bacterial Strains For the Production of Some Amino Acids. EKB Journal Management System, 2023; 66(6): 419-429. doi: 10.21608/ejchem.2023.185356.7419

Comparative Study and the Optimum Conditions On the Use of Certain Bacterial Strains For the Production of Some Amino Acids

Egyptian Journal of Chemistry
Article 42, Volume 66, Issue 6, June 2023, Page 419-429  XML PDF (520.83 K)
Document Type: Original Article
DOI: 10.21608/ejchem.2023.185356.7419
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Authors
A.S. Aljaly1; M. A. Osman1; S.A. Badr email orcid 1; R.M. Shehata2
1Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt.
2The Regional Center for Mycology and Biotechnology (RCMB), Al-Azhar University, Cairo, Egypt.
Abstract
This study aims to use some strains (Corynebacterium glutamicum, Lactobacillus bulgaricus, and Brevibacterium linens for the production of some amino acids (lysine, methionine, threonine, arginine, tyrosine, aspartic acid, glutamic acid, alanine, and proline) on synthetic fermentation media under different conditions (incubation periods; incubation temperatures; pH values; media volume and different sources of carbon and nitrogen) on the course of fermentation reactions of amino acids, and then quantitative analysis of amino acids by HPLC for choose the best conditions for increasing production of amino acids. The results showed that in the best conditions for three strains, the highest production of amino acids was recorded for Brevibacterium linens the pH (7.5), incubation temperature (30°C), medium volume (50 ml), and incubation period (48 hr), while for Corynebacterium glutamicum observed on pH (7), incubation temperature (30°C), medium volume (50 ml) and incubation period (48 hr), however, for Lactobacillus bulgaricus observed on pH 6.5, incubation temperature 37°C, medium volume (50 ml) and incubation period (48 hr). The best carbon and nitrogen sources were recorded for glucose and ammonium sulfate for three tested strains.
Keywords
Amino acids; Corynebacterium glutamicum; Brevibacterium linens; and Lactobacillus bulgaricus batch fermentation
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