Three amino acids which are produced at large scale includes- - L-lysine - L-glutamic acid - DL- methionine We are now going to discuss about the production of L-Lysine

1. Industrial Production of Amino
Acid (L-Lysine)
Presented by-
Pantha Pratim Dutta Id-17BTJD04M
Shubhashis Paul Id-18BTJJ07M
Md. Mominul Islam Id-18BTJJ09M

2. What is Amino acid?
 Amino acids are the building blocks of
proteins.
 They are the group of organic compounds
containing two functional groups- amino
and carboxyl.
 The amino group (-NH2) 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 amino acids are not needed to
be taken in the diet.
 Based on the nutritional requirements
amino acids can be classified into two
classes:
- Essential and
- Nonessential

4. Essential amino acids
 The amino acids which cannot be synthesized
by the body and need to be supplied through
the diet are called essential amino acids.
 The ten amino acids listed below are essential
for humans: Arginine, Valine, Histidine,
lsoleucine, Leucine, Lysine, Methionine,
Phenylalanine, Threonine, Tryptophan.

5. Non essential amino acids
 They are synthesized by the body, and do not
need not be supplied in the diet.
 These are- glycine, alanine, serine, cysteine,
aspartate, asparagnie, glutamate, glutamine,
tyrosine and proline.
 Some microorganisms are capable of
producing certain amino acids such as lysine,
glutamic acid and tryptophan.

6. Industrial Production of Amino Acids
 Three amino acids which are produced at large
scale includes-
- L-lysine
- L-glutamic acid
- DL- methionine
 We are now going to discuss about the
production of L-Lysine

7.  So, lysine is the amino acid that covers more
than 90% of total world amino acid production.
 Synthesis of lysine
- 80% by Fermentation ,
- 20% by chemical synthesis.

8. A little historical background of Lysine
 1889- First it was isolated from casein.
 1956- Commercially introduced as a feed.
 1978- First fermented L-lysine was produced
by Japanese company “Kyowa Hokko
Kogyo”.

9. Lysine Production
1. Fermentation Process
- Submerged Fermentation
- Aerobic Fermentation
2. Mode of Operation
- Batch Process
- Fed-Batch Process
3. Fermenter Type
- Stirred Tank Reactors
- Air Lift Bioreactors

10. Lysine Production
 Corynebactrium
glutamicum (ATCC 13287)
 Gram positive
 Soil Bacterium
 Non-Motile
 Rod shaped
 Non – spore producing
 Non-pathogenic bacterium Electron micrograph of C.
glutamicum
4. Microorganism

11. Lysine Production
 Carbon Source : Cane Molasses
 Nitrogen Source: Corn steep liquor / Soybean
meal
 Minerals and Salts: KH2PO4/K2HPO4,
CaCO3
 Trace Elements: Corn steep liquor
 Antifoaming Agents: PEG-2000, Silicone
based oils
5. Fermentation Media

12. Lysine Production
 Optimum pH : 7.2
 Optimum Temperature: 35-37 °C
 Time: 100 hours production cycle
6. Process Parameters

13. Lysine Production Procedure
 Fermentation;
 Product Recovery;
 Product Concentration, Drying and Packaging.
The process can be divided into three main
parts:

14. The diagrammatic representation of
L-lysine production via fermentation

15. Fermentation
 The culture media used in the batch and fed-batch phases of
fermentation are prepared by mixing process water, glucose
and nutrients.
 The fermentation step is performed in fed-batch mode and
under aerobic conditions.
 In the batch phase, the microorganism seed is fed into the
fermenters, which have been filled previously with the
fermentation batch medium. After glucose exhaustion, the
batch phase is finished and the fed-batch phase is started.
.

16.  During the fed-batch phase, glucose and
nutrients are continuously supplied until the
desired L-lysine concentration is achieved.
 At the end of the fermentation, the broth is sent
to a buffer tank to provide a continuous flow to
the downstream process steps.

17. Product Recovery
 The fermentation broth is sent to an
ultrafiltration system for the removal of cell
debris and other suspended solids.
 Subsequently, the liquor from ultrafiltration
is fed to ion-exchange columns, where L-
lysine is selectively adsorbed.
 The adsorbed L-lysine is eluted from the ion-
exchange resins by washing with an aqueous
ammonia solution.

18. Product Concentration, Drying and
Packaging
 The L-lysine eluted from the ion-exchange columns 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 L-lysine is converted to L-lysine
HCl.
 The L-lysine HCl solution is then sent to the crystallizer,
and lysine salt is filtered. The mother liquor is recycled to
the evaporator and the wet cake is conveyed to dryers.
 Final dry L-lysine-HCl (98.5 wt.%) is obtained and sent to a
packaging line before being stored in bags.

19. Lysine production plant
 Lysine production
plant of the BASF AG
located in Gunsan,
South Korea with an
annual capacity of
about 100000 tons.
Copyright BASF AG-The
chemical company (2003).

20. Applications and Uses of L-Lysine
 Used as nutrition supplements in food,
beverage, pharmaceutical, agriculture/animal
feed, and various other industries.
 Used as flavor enhancer in food production.
 In Pharmaceutical L-Lysine is widely used as
Nervous system drugs and Nutritional therapy
in Pharmaceutical.
 L-Lysine is widely used in poultry feed to
improve growth and egg production and in fish
feed to improve growth.

21. Thanks to All