ppt

3.  Amino acids are building blocks of proteins.
 A group of organic compounds containing
two functional groups amino & carboxyl.
 Amino group (-NH2) - basic.
 Carboxyl group (-COOH) - acidic.
 Side chain (R group) - specific.
 Key elements of an amino acid are C,H,O&N.

4. aminoacids
Essential
(supplied
through diet)10
Non essential
(synthesised by
body)10

5.  1889 – First it was isolated from casein.
 Lysine was commercially introduced as a
feed around 1956.
 1978- First fermented L- lysin was
produced by japanese company “Kyowa
Hokko Kogyo”.
Recent method
Lysine
production
Fermentation of
carbohydrates

6.  Lysine is one among the amino acid which
are produced at large scale.
 Covering more than 90% of total world amino
acid production.
80% fermentation.
20% chemical synthesis.
 IUPAC name – lysine.
 other names – 2,6 –Di amino hexanoic
acid.

7.  Chemical formula – C6H14N2O2
 Molar mass – 146.19 g.mol-1
 Solubility in water – 1.5kg/L@25c
two routes:
DAP pathway.
Alpha aminoadipate pathway.

8.  Two biosynthetic pathways exist for the
amino acid, lysine.
DAP pathway( di amino pimelic acid).
Intermediate- found in bacteria, algae,
higher plants & oomycota.
Pyruvate Aspartate DAP
Lysine

10. AAA pathway( alpha amino adipate).
Intermediate – found in fungi &
euglenoids.
Acetate
Alpha-
ketoglutarate AAA Lysine

11.  Fermentation process:
Submerged fermentation.
Aerobic fermentation.
 Mode of operation:
Batch process.
Fed- batch process.
 Fermentor type:
Stirred tank reactor.
Air – lift bioreactor.

12.  Micro organism:
CORYNEBACTERIUM GLUTAMICUM (ATCC 13287)
 Gram (+) bacterium.
 Soil bacterium.
 Non- motile.
 Rod shape.
 Non – sporing.
 Non – pathogenic bacterium.

13.  Fermentation media:
Carbon
source
•Cane Molasses.
N2 Source
• Cornsteepliquor.
•Soybean meal.
Minerals &
salts
•KH2PO4/ K2HPO4
• CaCo3

14. • CornsteepliquorTrace
elements
•PEG-2000,
Silicone based
oils
Anti foaming
agents

15.  Process parameter:
Optimum
ph
Optimum
temp
Time
• (7.2)
• 35-37c
• 100 hrs
prdn cycle

16. I. Seed inoculum preparation
The typical medium composition includes;
 Glucose 100g/L
 Urea 5g/L
 Biotin 0.01g/L
 Leucine 0.4 g/L
 MgSO4 2.85g/L
 KH2PO4/K2HPO4 0.5g/L
 MnSO4 0.016g/L
 CaCO3 20g/L
 (NH4)2SO4 46g/L
2. Main fermentor (upto 500m2 vol)

18.  The fermentation broth is sent to an ultra filtration
system for the removal of cell debris & other
suspended solids.
 subsequently, the liquor from ultra filtration is fed
to ion-exchange columns, where L-lysine is
selectively absorbed.
 The absorbed L- lysine is eluted from the ion-
exchange resins by washing with an aqueous
ammonia solution.

19.  The L-lysine eluted from the ion- exchange
column is mixed with mother liquor from the
product filtration step & concentrated by
evaporation.
 The concentrated lysine solution is acidified with
hydrochloric acid & free lysine is converted to
lysine HCL.

20.  Crystallization is also a chemical solid-liquid
separation technique.
 In which mass transfer of solute from the liquid
solution to a pure solid crystalline phase occur.
 Chemical engineering crystallization occurs in a
crystallizer.
TYPES:
3 TYPES
CONCENTRATION
COOLING
REACTION (OR)
EQUILIBRIUM
DISPLACEMENT

22. o One of the oldest process
to encapsulate active agent.
o Dissolving, emulsifying, or
dispersing the active in an
aqueous solution of carrier
material.
o Atomization & spraying of
the mixture into hot
chamber.
o Film formation at the
droplet surface a porous,
dry particle is formed.
o Retarding the larger active
molecules while the smaller
water molecules are
evaporated.

23. Food & dietary supplement(66%).
Medicine, cosmetic, chemicals(4%).
Feed essential amino acid for most
mammals (30%).