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

Aljaly, A.S.; Osman, M. A.; Badr, S.A.; Shehata, R.M.

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

Document Type : Original Article

Authors

¹ Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt.

² The Regional Center for Mycology and Biotechnology (RCMB), Al-Azhar University, Cairo, Egypt.

10.21608/ejchem.2023.185356.7419

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.

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