SlideShare a Scribd company logo
1 of 28
INDUSTRIAL
PRODUCTION OF
IMPORTANT AMINO
ACIDS
SUBMITTED TO
DR. PAWAN KUMAR
AGARWAL
SUBMITTED BY
PRANSHU CHANDRA
BHUSHAN SINGH NEGI
INTRODUCTION
 L-Amino acids find various applications in biotechnology. L-Glutamic acid and its salts
are used as flavour enhancers. Other L-amino acids are used as food or feed additives.
 The amino acid business is a multi-billion dollar enterprise. All twenty amino acids are
sold, albeit each in greatly different quantities.
 The major producers of amino acids are based in Japan, the US, South Korea, China
and Europe.
 Many microbe-based industries have their origins in traditions that go back hundreds or
thousands of years.
APPROACHES FOR PRODUCTION
Direct
Chemical
Synthesis
Fermentation
Bioconversion
Using
Enzymes
CHOOSING RIGHT METHOD
Available technology
Costs of raw material
Market prices and sizes
Cost of running fermentation versus synthesis reactions
Environmental impact of the process
STATISTICS
GLUTAMIC ACID
PROPERTY DESCRIPTION
Chemical Name L-glutamic acid
Molecular Formula C5H9NO4
Molecular Weight 147.13 g/mol
Colour Colourless to White
Odour Odourless
Solubility Sparingly soluble in water and insoluble in ethanol or
ether
pH Between 3.0 and 3.5
HISTORICAL PERSPECTIVE
 First glutamate production dates back to 1908 when Dr. K. Ikeda, a chemist in Japan,
isolated glutamic acid from kelp and discovered that glutamic acid, after neutralization with
caustic soda, developed an entirely new taste.
 In 1908, Kikunae Ikeda of Tokyo Imperial University isolated the flavour enhancing
principle from the seaweed konbu as crystals of monosodium glutamate (MSG).
 The breakthrough in the production of MSG was the isolation of a bacterium,
Corynebacterium glutamicum. The successful commercialization of monosodium
glutamate (MSG) with this bacterium provided a big boost for amino acid production.
PRODUCTION OF GLUTAMATE
 Glutamic acid commercial production by microbial fermentation provides 90%
of world’s total demand, and remaining 10% is met through chemical methods.
 For the actual fermentation the microbial strains are grown in fermenter. The
raw materials used include carbohydrate, peptone, inorganic salts and biotin.
 Biotin concentration in the fermentation medium has a significant influence on
the yield of glutamic acid. Fermentation completes within 2-4 days and, at the
end of the fermentation, the broth contains glutamic acid in the form of its
 Glutamate is the most abundant free amino acid in bacterial cytoplasm. In
order to be useful, glutamate producers must do two things well:
o They must overproduce glutamate in excess of their normal metabolic
needs.
o They must excrete it into culture broth
 The most popular Coryneform species include C.glutamicum,
Brevibacterium flavum, Brevibacterium lactofermentum.
 Other glutamic acid-producing organisms include Escherichia coli, Bacillus
megaterium, Bacillus circulans, Bacillus cereus, and Sarcina lutea.
PRODUCTION OF GLUTAMATE
[CONTD.]
PRODUCTION OF GLUTAMATE
[CONTD.]
FLOW CHART
COMPONENT COMPOSITION
Glucose 8%
NH4Cl 0.5%
Corn steep liquor 0.3%
K2HPO4 0.5%
MgSO4·7H2O 0.03%
CaCO3 1%
Deionized water Make up volume
MEDIA COMPOSITION & CONDITIONS
The pH of the medium is normally kept at 7 ± 0.2 and the fermentation is usually initiated
with continuous agitation and aeration for 48 h at 30°C
SEPARATION AND PURIFICATION
 Centrifugation is a common method used in industry, can be operate semi-continuous or
continuous basis. Poor centrifugation can be improved by adding flocculation agent. This
agent will neutralize the anionic charges on the surface of microbial cells.
 Filtration is widely used in industry and can be improved by using filter aids. This
separates unnecessary cell debris and impurities.
 Ion exchange is used for the extraction and purification of amino acids form the
fermentation broth on the basis of charge of the solution.
 Electro-dialysis is based on the principle that charged particles move towards the
electrodes in the electric field, a mixture of the required amino acid and contaminant salts
can be separated at isoelectric point. The applications are limited to desalting amino acid
solutions.
ION EXCHANGE
CHROMATOGRAP
HY
ELECTRODIALYSI
S
 Solvent extraction has only limited applications. The distribution coefficients of amino acids
between organic solvent and water phases are generally small.
 Decolorisation is performed to get rid of the colored impurities in the fermentation broth. It is
based on the fact that amino acids (especially the non-aromatic amino acids) do not adsorb onto
activated charcoal. Although the treatment is very effective, some of the amino acid is lost during
this step.
 After the glutamic acid crystal cake is separated from the acidified fermentation broth it is added
to the NaOH solution and converted into monosodium glutamate (MSG), which has strong umami
taste.
 The MSG is cleaned by using active carbon and the clean MSG solution is concentrated by
heating and the monosodium glutamate crystal is formed.
 The crystal produce are dried with a hot air in a closed system. Then, the crystal is packed in the
SEPARATION AND PURIFICATION
[CONTD.]
Nutritional supplement in food production
MSG is used as flavor enhancer
Agriculture/Animal Feed
As an intermediate in manufacturing of various
organic chemicals
APPLICATIONS OF GLUTAMIC ACID
LYSINE
PROPERTY DESCRIPTION
Chemical Name L-lysine
Molecular Formula C6H14N2O2
Molecular Weight 146.19 g/mol
Colour Colourless
Odour Odourless
Solubility Highly soluble in water and insoluble in organic solvents
pH Between 3.0 and 3.5
PRODUCTION OF LYSINE
 The pathway for the synthesis of L-lysine is complex, and an outline of it is depicted in given
figure. This metabolic pathway is also involved in the formation of 3 other amino acids, namely
methionine, threonine and isoleucine.
 Based on the biosynthetic pathway and the regulatory steps certain improvements have been
made in the strains of C. glutamicum and B. flavum for overproduction of lysine.
 The export or release of L-lysine from the cells into the surrounding medium occurs through a
lysine-export (LysE) carrier protein. It participates in lysine transport. The exporter system is
very efficient active process to export large quantities of intracellular lysine.
PRODUCTION OF LYSINE [CONTD.]
PRODUCTION OF LYSINE [CONTD.]
PARAMETER DESCRIPTION
Carbon Source Cane Molasses
Nitrogen source Corn steep liquor
Minerals and Salts K2HPO4 , CaCO3
Antifoam PEG-2000
pH 7.2
Temprature 35-370C
Time 100 hours
FLOW CHART
Nutritional supplement in sports drinks
Lysine is used for preventing and treating cold sores
Agriculture/Animal Feed
As an intermediate in manufacturing of various organic chemicals
Food deodorant in potatoes, rice and flour, canned food etc
APPLICATIONS OF LYSINE
TRYPTOPHAN
PROPERTY DESCRIPTION
Chemical Name L-tryptophan
Molecular Formula C11H12N2O2
Molecular Weight 204.229 g/mol
Colour White to slightly yellowish-white
Odour Odourless
Solubility Slightly soluble in acetic acid, ethanol; insoluble in ethyl
ether; Soluble in water
pH Between 3.0 and 3.5
 The industrial production of tryptophan is biosynthetic and is based on the
fermentation of serine and indole using either wild-type or genetically modified
bacteria such as B. amyloliquefaciens, B. subtilis, C. glutamicum or E. coli.
 These strains carry either mutations that prevent the reuptake of aromatic
amino acids or multiple/overexpressed trp operons. The conversion is
catalyzed by the enzyme tryptophan synthase.
PRODUCTION OF TRYPTOPHAN
PRODUCTION OF TRYPTOPHAN [CONTD.]
PRODUCTION OF TRYPTOPHAN
[CONTD.]
PARAMETER DESCRIPTION
Carbon Source Cane Molasses
Nitrogen source Corn steep liquor
Minerals and Salts K2HPO4 , CaCO3
Antifoam Silicon RD
pH 6.8
Temprature 35-370C
Time 72 hours
L-Tryptophan is widely used as Leavening agent, Oxidant &
antioxidant in food production
L-Tryptophan is widely used as nutritional supplement in
beverages.
L-Tryptophan is used as sedatives and psychotropic drug
L-Tryptophan is widely used as Amino acid whitening agents in
Cosmetics.
L-Tryptophan is widely used as nutritional supplement in
Agriculture/Animal Feed.
APPLICATIONS OF TRYPTOPHAN
THANK YOU

More Related Content

What's hot

Downstream processing - industrial microbiology
Downstream processing - industrial microbiology Downstream processing - industrial microbiology
Downstream processing - industrial microbiology Kiran Kumar
 
Strain development techniques of industrially important microorganisms
Strain development techniques of industrially important microorganismsStrain development techniques of industrially important microorganisms
Strain development techniques of industrially important microorganismsMicrobiology
 
Introduction to fermentation process
Introduction to fermentation processIntroduction to fermentation process
Introduction to fermentation processJaved Khan Shaikat
 
Acetone butanol production
Acetone  butanol productionAcetone  butanol production
Acetone butanol productionEstherShoba1
 
Industrial production of penicillin
Industrial production of penicillinIndustrial production of penicillin
Industrial production of penicillinNischitha R
 
submerged and solid state fermentation
submerged and solid state fermentationsubmerged and solid state fermentation
submerged and solid state fermentationPramod Rai
 
Tower Fermernter
Tower FermernterTower Fermernter
Tower FermernterDinesh S
 
Industrial production of chemical acids glutamic acid
Industrial production of chemical acids glutamic acidIndustrial production of chemical acids glutamic acid
Industrial production of chemical acids glutamic acidEsam Yahya
 
FERMENTATION TYPES .
FERMENTATION TYPES .FERMENTATION TYPES .
FERMENTATION TYPES .Shylesh M
 
Types of Bioreactors / Fermenters
Types of Bioreactors / FermentersTypes of Bioreactors / Fermenters
Types of Bioreactors / Fermentersajithnandanam
 
Air and media sterilisation
Air and media sterilisationAir and media sterilisation
Air and media sterilisationArunima Sur
 
Organic acid production
Organic acid productionOrganic acid production
Organic acid productionRavi Raj
 
strain improvement techniques
strain improvement techniquesstrain improvement techniques
strain improvement techniquesjeeva raj
 
Surface and submerged fermentation
Surface and submerged fermentationSurface and submerged fermentation
Surface and submerged fermentationSudha Rameshwari
 
Isolation of industrial microorganisms
Isolation of industrial microorganismsIsolation of industrial microorganisms
Isolation of industrial microorganismsNithyaNandapal
 

What's hot (20)

Downstream processing - industrial microbiology
Downstream processing - industrial microbiology Downstream processing - industrial microbiology
Downstream processing - industrial microbiology
 
Lactic acid production
Lactic acid productionLactic acid production
Lactic acid production
 
Organic acids production copy
Organic acids production   copyOrganic acids production   copy
Organic acids production copy
 
Strain development techniques of industrially important microorganisms
Strain development techniques of industrially important microorganismsStrain development techniques of industrially important microorganisms
Strain development techniques of industrially important microorganisms
 
Introduction to fermentation process
Introduction to fermentation processIntroduction to fermentation process
Introduction to fermentation process
 
Acetone butanol production
Acetone  butanol productionAcetone  butanol production
Acetone butanol production
 
INDUSTRIAL IMPORTANT MICROBES .pptx
INDUSTRIAL IMPORTANT MICROBES .pptxINDUSTRIAL IMPORTANT MICROBES .pptx
INDUSTRIAL IMPORTANT MICROBES .pptx
 
Industrial production of penicillin
Industrial production of penicillinIndustrial production of penicillin
Industrial production of penicillin
 
submerged and solid state fermentation
submerged and solid state fermentationsubmerged and solid state fermentation
submerged and solid state fermentation
 
Tower Fermernter
Tower FermernterTower Fermernter
Tower Fermernter
 
Industrial production of chemical acids glutamic acid
Industrial production of chemical acids glutamic acidIndustrial production of chemical acids glutamic acid
Industrial production of chemical acids glutamic acid
 
Strain Improvement
Strain ImprovementStrain Improvement
Strain Improvement
 
FERMENTATION TYPES .
FERMENTATION TYPES .FERMENTATION TYPES .
FERMENTATION TYPES .
 
Types of Bioreactors / Fermenters
Types of Bioreactors / FermentersTypes of Bioreactors / Fermenters
Types of Bioreactors / Fermenters
 
Air and media sterilisation
Air and media sterilisationAir and media sterilisation
Air and media sterilisation
 
Organic acid production
Organic acid productionOrganic acid production
Organic acid production
 
Screening
ScreeningScreening
Screening
 
strain improvement techniques
strain improvement techniquesstrain improvement techniques
strain improvement techniques
 
Surface and submerged fermentation
Surface and submerged fermentationSurface and submerged fermentation
Surface and submerged fermentation
 
Isolation of industrial microorganisms
Isolation of industrial microorganismsIsolation of industrial microorganisms
Isolation of industrial microorganisms
 

Similar to Industrial production of important amino acids

glutamic acid
glutamic acidglutamic acid
glutamic acidsathya144
 
Industrial processing of amino acid slide
Industrial processing of amino acid slideIndustrial processing of amino acid slide
Industrial processing of amino acid slideMuhammad Haqim
 
Amino acid fermentation- Glutamic acid.pptx
Amino acid fermentation- Glutamic acid.pptxAmino acid fermentation- Glutamic acid.pptx
Amino acid fermentation- Glutamic acid.pptxManikandan Muthu
 
L- GLUTAMIC ACID.pptx
L- GLUTAMIC ACID.pptxL- GLUTAMIC ACID.pptx
L- GLUTAMIC ACID.pptxPrakashL12
 
applicationsofmicrobiology-170726171017.pdf
applicationsofmicrobiology-170726171017.pdfapplicationsofmicrobiology-170726171017.pdf
applicationsofmicrobiology-170726171017.pdfrenuka291102
 
Applications of Microbiology
Applications of MicrobiologyApplications of Microbiology
Applications of MicrobiologyShipra Pande
 
Microbial Biotransformation.pptx
Microbial Biotransformation.pptxMicrobial Biotransformation.pptx
Microbial Biotransformation.pptxTejaswiniAsawa
 
L -glutamic_fermentation
L  -glutamic_fermentationL  -glutamic_fermentation
L -glutamic_fermentationAkshitakapadia
 
Glutamic acid production.pptx
Glutamic acid production.pptxGlutamic acid production.pptx
Glutamic acid production.pptxRamkumarK49
 
Biotechnology in lipid processing
Biotechnology in lipid processing Biotechnology in lipid processing
Biotechnology in lipid processing Vishnuraj R S
 
Chapter 3 Application of microbes in industrial biotechnology.pptx
Chapter 3 Application of microbes in industrial biotechnology.pptxChapter 3 Application of microbes in industrial biotechnology.pptx
Chapter 3 Application of microbes in industrial biotechnology.pptxAsmamawTesfaw1
 
Microbial Alpha-amylase production (Basics).pdf
Microbial Alpha-amylase production (Basics).pdfMicrobial Alpha-amylase production (Basics).pdf
Microbial Alpha-amylase production (Basics).pdfShahjahan Kabir
 
Fermentation media - Industrial fermentation (1) (1).pdf
Fermentation media - Industrial fermentation (1) (1).pdfFermentation media - Industrial fermentation (1) (1).pdf
Fermentation media - Industrial fermentation (1) (1).pdfPGMBslides
 
Wealth from Waste: A Review of Garbage Enzyme
Wealth from Waste: A Review of Garbage EnzymeWealth from Waste: A Review of Garbage Enzyme
Wealth from Waste: A Review of Garbage EnzymeIRJET Journal
 

Similar to Industrial production of important amino acids (20)

glutamic acid
glutamic acidglutamic acid
glutamic acid
 
Industrial processing of amino acid slide
Industrial processing of amino acid slideIndustrial processing of amino acid slide
Industrial processing of amino acid slide
 
Amino acid fermentation- Glutamic acid.pptx
Amino acid fermentation- Glutamic acid.pptxAmino acid fermentation- Glutamic acid.pptx
Amino acid fermentation- Glutamic acid.pptx
 
Primary metabolites
Primary metabolitesPrimary metabolites
Primary metabolites
 
Tryptophan
TryptophanTryptophan
Tryptophan
 
enzymology in food.pptx
enzymology in food.pptxenzymology in food.pptx
enzymology in food.pptx
 
L- GLUTAMIC ACID.pptx
L- GLUTAMIC ACID.pptxL- GLUTAMIC ACID.pptx
L- GLUTAMIC ACID.pptx
 
applicationsofmicrobiology-170726171017.pdf
applicationsofmicrobiology-170726171017.pdfapplicationsofmicrobiology-170726171017.pdf
applicationsofmicrobiology-170726171017.pdf
 
Applications of Microbiology
Applications of MicrobiologyApplications of Microbiology
Applications of Microbiology
 
Aminoacid
AminoacidAminoacid
Aminoacid
 
Microbial Biotransformation.pptx
Microbial Biotransformation.pptxMicrobial Biotransformation.pptx
Microbial Biotransformation.pptx
 
MEDIA FORMULATION
MEDIA FORMULATIONMEDIA FORMULATION
MEDIA FORMULATION
 
L -glutamic_fermentation
L  -glutamic_fermentationL  -glutamic_fermentation
L -glutamic_fermentation
 
citric.pptx
citric.pptxcitric.pptx
citric.pptx
 
Glutamic acid production.pptx
Glutamic acid production.pptxGlutamic acid production.pptx
Glutamic acid production.pptx
 
Biotechnology in lipid processing
Biotechnology in lipid processing Biotechnology in lipid processing
Biotechnology in lipid processing
 
Chapter 3 Application of microbes in industrial biotechnology.pptx
Chapter 3 Application of microbes in industrial biotechnology.pptxChapter 3 Application of microbes in industrial biotechnology.pptx
Chapter 3 Application of microbes in industrial biotechnology.pptx
 
Microbial Alpha-amylase production (Basics).pdf
Microbial Alpha-amylase production (Basics).pdfMicrobial Alpha-amylase production (Basics).pdf
Microbial Alpha-amylase production (Basics).pdf
 
Fermentation media - Industrial fermentation (1) (1).pdf
Fermentation media - Industrial fermentation (1) (1).pdfFermentation media - Industrial fermentation (1) (1).pdf
Fermentation media - Industrial fermentation (1) (1).pdf
 
Wealth from Waste: A Review of Garbage Enzyme
Wealth from Waste: A Review of Garbage EnzymeWealth from Waste: A Review of Garbage Enzyme
Wealth from Waste: A Review of Garbage Enzyme
 

Recently uploaded

KIT-601 Lecture Notes-UNIT-4.pdf Frequent Itemsets and Clustering
KIT-601 Lecture Notes-UNIT-4.pdf Frequent Itemsets and ClusteringKIT-601 Lecture Notes-UNIT-4.pdf Frequent Itemsets and Clustering
KIT-601 Lecture Notes-UNIT-4.pdf Frequent Itemsets and ClusteringDr. Radhey Shyam
 
Dairy management system project report..pdf
Dairy management system project report..pdfDairy management system project report..pdf
Dairy management system project report..pdfKamal Acharya
 
An improvement in the safety of big data using blockchain technology
An improvement in the safety of big data using blockchain technologyAn improvement in the safety of big data using blockchain technology
An improvement in the safety of big data using blockchain technologyBOHRInternationalJou1
 
RM&IPR M4.pdfResearch Methodolgy & Intellectual Property Rights Series 4
RM&IPR M4.pdfResearch Methodolgy & Intellectual Property Rights Series 4RM&IPR M4.pdfResearch Methodolgy & Intellectual Property Rights Series 4
RM&IPR M4.pdfResearch Methodolgy & Intellectual Property Rights Series 4T.D. Shashikala
 
Peek implant persentation - Copy (1).pdf
Peek implant persentation - Copy (1).pdfPeek implant persentation - Copy (1).pdf
Peek implant persentation - Copy (1).pdfAyahmorsy
 
2024 DevOps Pro Europe - Growing at the edge
2024 DevOps Pro Europe - Growing at the edge2024 DevOps Pro Europe - Growing at the edge
2024 DevOps Pro Europe - Growing at the edgePaco Orozco
 
DR PROF ING GURUDUTT SAHNI WIKIPEDIA.pdf
DR PROF ING GURUDUTT SAHNI WIKIPEDIA.pdfDR PROF ING GURUDUTT SAHNI WIKIPEDIA.pdf
DR PROF ING GURUDUTT SAHNI WIKIPEDIA.pdfDrGurudutt
 
Top 13 Famous Civil Engineering Scientist
Top 13 Famous Civil Engineering ScientistTop 13 Famous Civil Engineering Scientist
Top 13 Famous Civil Engineering Scientistgettygaming1
 
Introduction to Machine Learning Unit-4 Notes for II-II Mechanical Engineering
Introduction to Machine Learning Unit-4 Notes for II-II Mechanical EngineeringIntroduction to Machine Learning Unit-4 Notes for II-II Mechanical Engineering
Introduction to Machine Learning Unit-4 Notes for II-II Mechanical EngineeringC Sai Kiran
 
Laundry management system project report.pdf
Laundry management system project report.pdfLaundry management system project report.pdf
Laundry management system project report.pdfKamal Acharya
 
Attraction and Repulsion type Moving Iron Instruments.pptx
Attraction and Repulsion type Moving Iron Instruments.pptxAttraction and Repulsion type Moving Iron Instruments.pptx
Attraction and Repulsion type Moving Iron Instruments.pptxkarthikeyanS725446
 
İTÜ CAD and Reverse Engineering Workshop
İTÜ CAD and Reverse Engineering WorkshopİTÜ CAD and Reverse Engineering Workshop
İTÜ CAD and Reverse Engineering WorkshopEmre Günaydın
 
Quality defects in TMT Bars, Possible causes and Potential Solutions.
Quality defects in TMT Bars, Possible causes and Potential Solutions.Quality defects in TMT Bars, Possible causes and Potential Solutions.
Quality defects in TMT Bars, Possible causes and Potential Solutions.PrashantGoswami42
 
Natalia Rutkowska - BIM School Course in Kraków
Natalia Rutkowska - BIM School Course in KrakówNatalia Rutkowska - BIM School Course in Kraków
Natalia Rutkowska - BIM School Course in Krakówbim.edu.pl
 
Lect 2 - Design of slender column-2.pptx
Lect 2 - Design of slender column-2.pptxLect 2 - Design of slender column-2.pptx
Lect 2 - Design of slender column-2.pptxHamzaKhawar4
 
RM&IPR M5 notes.pdfResearch Methodolgy & Intellectual Property Rights Series 5
RM&IPR M5 notes.pdfResearch Methodolgy & Intellectual Property Rights Series 5RM&IPR M5 notes.pdfResearch Methodolgy & Intellectual Property Rights Series 5
RM&IPR M5 notes.pdfResearch Methodolgy & Intellectual Property Rights Series 5T.D. Shashikala
 
Teachers record management system project report..pdf
Teachers record management system project report..pdfTeachers record management system project report..pdf
Teachers record management system project report..pdfKamal Acharya
 
NO1 Pandit Black Magic Removal in Uk kala jadu Specialist kala jadu for Love ...
NO1 Pandit Black Magic Removal in Uk kala jadu Specialist kala jadu for Love ...NO1 Pandit Black Magic Removal in Uk kala jadu Specialist kala jadu for Love ...
NO1 Pandit Black Magic Removal in Uk kala jadu Specialist kala jadu for Love ...Amil baba
 
一比一原版(UofT毕业证)多伦多大学毕业证成绩单
一比一原版(UofT毕业证)多伦多大学毕业证成绩单一比一原版(UofT毕业证)多伦多大学毕业证成绩单
一比一原版(UofT毕业证)多伦多大学毕业证成绩单tuuww
 
RESORT MANAGEMENT AND RESERVATION SYSTEM PROJECT REPORT.pdf
RESORT MANAGEMENT AND RESERVATION SYSTEM PROJECT REPORT.pdfRESORT MANAGEMENT AND RESERVATION SYSTEM PROJECT REPORT.pdf
RESORT MANAGEMENT AND RESERVATION SYSTEM PROJECT REPORT.pdfKamal Acharya
 

Recently uploaded (20)

KIT-601 Lecture Notes-UNIT-4.pdf Frequent Itemsets and Clustering
KIT-601 Lecture Notes-UNIT-4.pdf Frequent Itemsets and ClusteringKIT-601 Lecture Notes-UNIT-4.pdf Frequent Itemsets and Clustering
KIT-601 Lecture Notes-UNIT-4.pdf Frequent Itemsets and Clustering
 
Dairy management system project report..pdf
Dairy management system project report..pdfDairy management system project report..pdf
Dairy management system project report..pdf
 
An improvement in the safety of big data using blockchain technology
An improvement in the safety of big data using blockchain technologyAn improvement in the safety of big data using blockchain technology
An improvement in the safety of big data using blockchain technology
 
RM&IPR M4.pdfResearch Methodolgy & Intellectual Property Rights Series 4
RM&IPR M4.pdfResearch Methodolgy & Intellectual Property Rights Series 4RM&IPR M4.pdfResearch Methodolgy & Intellectual Property Rights Series 4
RM&IPR M4.pdfResearch Methodolgy & Intellectual Property Rights Series 4
 
Peek implant persentation - Copy (1).pdf
Peek implant persentation - Copy (1).pdfPeek implant persentation - Copy (1).pdf
Peek implant persentation - Copy (1).pdf
 
2024 DevOps Pro Europe - Growing at the edge
2024 DevOps Pro Europe - Growing at the edge2024 DevOps Pro Europe - Growing at the edge
2024 DevOps Pro Europe - Growing at the edge
 
DR PROF ING GURUDUTT SAHNI WIKIPEDIA.pdf
DR PROF ING GURUDUTT SAHNI WIKIPEDIA.pdfDR PROF ING GURUDUTT SAHNI WIKIPEDIA.pdf
DR PROF ING GURUDUTT SAHNI WIKIPEDIA.pdf
 
Top 13 Famous Civil Engineering Scientist
Top 13 Famous Civil Engineering ScientistTop 13 Famous Civil Engineering Scientist
Top 13 Famous Civil Engineering Scientist
 
Introduction to Machine Learning Unit-4 Notes for II-II Mechanical Engineering
Introduction to Machine Learning Unit-4 Notes for II-II Mechanical EngineeringIntroduction to Machine Learning Unit-4 Notes for II-II Mechanical Engineering
Introduction to Machine Learning Unit-4 Notes for II-II Mechanical Engineering
 
Laundry management system project report.pdf
Laundry management system project report.pdfLaundry management system project report.pdf
Laundry management system project report.pdf
 
Attraction and Repulsion type Moving Iron Instruments.pptx
Attraction and Repulsion type Moving Iron Instruments.pptxAttraction and Repulsion type Moving Iron Instruments.pptx
Attraction and Repulsion type Moving Iron Instruments.pptx
 
İTÜ CAD and Reverse Engineering Workshop
İTÜ CAD and Reverse Engineering WorkshopİTÜ CAD and Reverse Engineering Workshop
İTÜ CAD and Reverse Engineering Workshop
 
Quality defects in TMT Bars, Possible causes and Potential Solutions.
Quality defects in TMT Bars, Possible causes and Potential Solutions.Quality defects in TMT Bars, Possible causes and Potential Solutions.
Quality defects in TMT Bars, Possible causes and Potential Solutions.
 
Natalia Rutkowska - BIM School Course in Kraków
Natalia Rutkowska - BIM School Course in KrakówNatalia Rutkowska - BIM School Course in Kraków
Natalia Rutkowska - BIM School Course in Kraków
 
Lect 2 - Design of slender column-2.pptx
Lect 2 - Design of slender column-2.pptxLect 2 - Design of slender column-2.pptx
Lect 2 - Design of slender column-2.pptx
 
RM&IPR M5 notes.pdfResearch Methodolgy & Intellectual Property Rights Series 5
RM&IPR M5 notes.pdfResearch Methodolgy & Intellectual Property Rights Series 5RM&IPR M5 notes.pdfResearch Methodolgy & Intellectual Property Rights Series 5
RM&IPR M5 notes.pdfResearch Methodolgy & Intellectual Property Rights Series 5
 
Teachers record management system project report..pdf
Teachers record management system project report..pdfTeachers record management system project report..pdf
Teachers record management system project report..pdf
 
NO1 Pandit Black Magic Removal in Uk kala jadu Specialist kala jadu for Love ...
NO1 Pandit Black Magic Removal in Uk kala jadu Specialist kala jadu for Love ...NO1 Pandit Black Magic Removal in Uk kala jadu Specialist kala jadu for Love ...
NO1 Pandit Black Magic Removal in Uk kala jadu Specialist kala jadu for Love ...
 
一比一原版(UofT毕业证)多伦多大学毕业证成绩单
一比一原版(UofT毕业证)多伦多大学毕业证成绩单一比一原版(UofT毕业证)多伦多大学毕业证成绩单
一比一原版(UofT毕业证)多伦多大学毕业证成绩单
 
RESORT MANAGEMENT AND RESERVATION SYSTEM PROJECT REPORT.pdf
RESORT MANAGEMENT AND RESERVATION SYSTEM PROJECT REPORT.pdfRESORT MANAGEMENT AND RESERVATION SYSTEM PROJECT REPORT.pdf
RESORT MANAGEMENT AND RESERVATION SYSTEM PROJECT REPORT.pdf
 

Industrial production of important amino acids

  • 1. INDUSTRIAL PRODUCTION OF IMPORTANT AMINO ACIDS SUBMITTED TO DR. PAWAN KUMAR AGARWAL SUBMITTED BY PRANSHU CHANDRA BHUSHAN SINGH NEGI
  • 2. INTRODUCTION  L-Amino acids find various applications in biotechnology. L-Glutamic acid and its salts are used as flavour enhancers. Other L-amino acids are used as food or feed additives.  The amino acid business is a multi-billion dollar enterprise. All twenty amino acids are sold, albeit each in greatly different quantities.  The major producers of amino acids are based in Japan, the US, South Korea, China and Europe.  Many microbe-based industries have their origins in traditions that go back hundreds or thousands of years.
  • 4. CHOOSING RIGHT METHOD Available technology Costs of raw material Market prices and sizes Cost of running fermentation versus synthesis reactions Environmental impact of the process
  • 6. GLUTAMIC ACID PROPERTY DESCRIPTION Chemical Name L-glutamic acid Molecular Formula C5H9NO4 Molecular Weight 147.13 g/mol Colour Colourless to White Odour Odourless Solubility Sparingly soluble in water and insoluble in ethanol or ether pH Between 3.0 and 3.5
  • 7. HISTORICAL PERSPECTIVE  First glutamate production dates back to 1908 when Dr. K. Ikeda, a chemist in Japan, isolated glutamic acid from kelp and discovered that glutamic acid, after neutralization with caustic soda, developed an entirely new taste.  In 1908, Kikunae Ikeda of Tokyo Imperial University isolated the flavour enhancing principle from the seaweed konbu as crystals of monosodium glutamate (MSG).  The breakthrough in the production of MSG was the isolation of a bacterium, Corynebacterium glutamicum. The successful commercialization of monosodium glutamate (MSG) with this bacterium provided a big boost for amino acid production.
  • 8. PRODUCTION OF GLUTAMATE  Glutamic acid commercial production by microbial fermentation provides 90% of world’s total demand, and remaining 10% is met through chemical methods.  For the actual fermentation the microbial strains are grown in fermenter. The raw materials used include carbohydrate, peptone, inorganic salts and biotin.  Biotin concentration in the fermentation medium has a significant influence on the yield of glutamic acid. Fermentation completes within 2-4 days and, at the end of the fermentation, the broth contains glutamic acid in the form of its
  • 9.  Glutamate is the most abundant free amino acid in bacterial cytoplasm. In order to be useful, glutamate producers must do two things well: o They must overproduce glutamate in excess of their normal metabolic needs. o They must excrete it into culture broth  The most popular Coryneform species include C.glutamicum, Brevibacterium flavum, Brevibacterium lactofermentum.  Other glutamic acid-producing organisms include Escherichia coli, Bacillus megaterium, Bacillus circulans, Bacillus cereus, and Sarcina lutea. PRODUCTION OF GLUTAMATE [CONTD.]
  • 12. COMPONENT COMPOSITION Glucose 8% NH4Cl 0.5% Corn steep liquor 0.3% K2HPO4 0.5% MgSO4·7H2O 0.03% CaCO3 1% Deionized water Make up volume MEDIA COMPOSITION & CONDITIONS The pH of the medium is normally kept at 7 ± 0.2 and the fermentation is usually initiated with continuous agitation and aeration for 48 h at 30°C
  • 13. SEPARATION AND PURIFICATION  Centrifugation is a common method used in industry, can be operate semi-continuous or continuous basis. Poor centrifugation can be improved by adding flocculation agent. This agent will neutralize the anionic charges on the surface of microbial cells.  Filtration is widely used in industry and can be improved by using filter aids. This separates unnecessary cell debris and impurities.  Ion exchange is used for the extraction and purification of amino acids form the fermentation broth on the basis of charge of the solution.  Electro-dialysis is based on the principle that charged particles move towards the electrodes in the electric field, a mixture of the required amino acid and contaminant salts can be separated at isoelectric point. The applications are limited to desalting amino acid solutions.
  • 15.  Solvent extraction has only limited applications. The distribution coefficients of amino acids between organic solvent and water phases are generally small.  Decolorisation is performed to get rid of the colored impurities in the fermentation broth. It is based on the fact that amino acids (especially the non-aromatic amino acids) do not adsorb onto activated charcoal. Although the treatment is very effective, some of the amino acid is lost during this step.  After the glutamic acid crystal cake is separated from the acidified fermentation broth it is added to the NaOH solution and converted into monosodium glutamate (MSG), which has strong umami taste.  The MSG is cleaned by using active carbon and the clean MSG solution is concentrated by heating and the monosodium glutamate crystal is formed.  The crystal produce are dried with a hot air in a closed system. Then, the crystal is packed in the SEPARATION AND PURIFICATION [CONTD.]
  • 16. Nutritional supplement in food production MSG is used as flavor enhancer Agriculture/Animal Feed As an intermediate in manufacturing of various organic chemicals APPLICATIONS OF GLUTAMIC ACID
  • 17. LYSINE PROPERTY DESCRIPTION Chemical Name L-lysine Molecular Formula C6H14N2O2 Molecular Weight 146.19 g/mol Colour Colourless Odour Odourless Solubility Highly soluble in water and insoluble in organic solvents pH Between 3.0 and 3.5
  • 18. PRODUCTION OF LYSINE  The pathway for the synthesis of L-lysine is complex, and an outline of it is depicted in given figure. This metabolic pathway is also involved in the formation of 3 other amino acids, namely methionine, threonine and isoleucine.  Based on the biosynthetic pathway and the regulatory steps certain improvements have been made in the strains of C. glutamicum and B. flavum for overproduction of lysine.  The export or release of L-lysine from the cells into the surrounding medium occurs through a lysine-export (LysE) carrier protein. It participates in lysine transport. The exporter system is very efficient active process to export large quantities of intracellular lysine.
  • 20. PRODUCTION OF LYSINE [CONTD.] PARAMETER DESCRIPTION Carbon Source Cane Molasses Nitrogen source Corn steep liquor Minerals and Salts K2HPO4 , CaCO3 Antifoam PEG-2000 pH 7.2 Temprature 35-370C Time 100 hours
  • 22. Nutritional supplement in sports drinks Lysine is used for preventing and treating cold sores Agriculture/Animal Feed As an intermediate in manufacturing of various organic chemicals Food deodorant in potatoes, rice and flour, canned food etc APPLICATIONS OF LYSINE
  • 23. TRYPTOPHAN PROPERTY DESCRIPTION Chemical Name L-tryptophan Molecular Formula C11H12N2O2 Molecular Weight 204.229 g/mol Colour White to slightly yellowish-white Odour Odourless Solubility Slightly soluble in acetic acid, ethanol; insoluble in ethyl ether; Soluble in water pH Between 3.0 and 3.5
  • 24.  The industrial production of tryptophan is biosynthetic and is based on the fermentation of serine and indole using either wild-type or genetically modified bacteria such as B. amyloliquefaciens, B. subtilis, C. glutamicum or E. coli.  These strains carry either mutations that prevent the reuptake of aromatic amino acids or multiple/overexpressed trp operons. The conversion is catalyzed by the enzyme tryptophan synthase. PRODUCTION OF TRYPTOPHAN
  • 26. PRODUCTION OF TRYPTOPHAN [CONTD.] PARAMETER DESCRIPTION Carbon Source Cane Molasses Nitrogen source Corn steep liquor Minerals and Salts K2HPO4 , CaCO3 Antifoam Silicon RD pH 6.8 Temprature 35-370C Time 72 hours
  • 27. L-Tryptophan is widely used as Leavening agent, Oxidant & antioxidant in food production L-Tryptophan is widely used as nutritional supplement in beverages. L-Tryptophan is used as sedatives and psychotropic drug L-Tryptophan is widely used as Amino acid whitening agents in Cosmetics. L-Tryptophan is widely used as nutritional supplement in Agriculture/Animal Feed. APPLICATIONS OF TRYPTOPHAN