Screening For Lysine-Producing Bacteria from Soil and Fruits

Filed in Current Projects, Microbiology Project Topics by on September 23, 2022

Screening For Lysine-Producing Bacteria from Soil and Fruits.

INTRODUCTION

Proteins play key roles in cell structure, physiology, and metabolism, and the amino acids that build up proteins are therefore nutritionally important compounds for all living organisms.

Together, the twenty common protein-forming L-amino acids represent a variety of different characteristics and chemical properties, and almost all of them have commercial interest (Kumagai, 2000).

The importance of amino acids cannot be over emphasized, as the primary metabolites do not only play the role of building blocks of proteins, cells, tissues, intermediate of the genetic pathway, animal feed additives (lysine, methionine, threonine).

Flavor enhancers (aspartic acid, monosodium glutamate, serine), ingredients in cosmetic and medicinal products and as specialty nutrients in the medical field (Kalin et al.,2013), but also form antibodies to resist foreign antigens such as bacteria and viruses that could be pathogenic to host cell (Ali, 2008).

Amino acids are part of the enzyme, hormonal system and of nucleoproteins (RNA and DNA), carry oxygen throughout the body and participate in muscle activity (Uchefuna et al., 2016).

Out of the twenty naturally occurring amino acids, nine of the amino acids cannot be synthesized by higher animals and humans and must therefore be supplied in food or feed.

These are the so-called essential amino acids, and lysine belongs to this class. Its major commercial form is L-lysine Monohydrochloride (L-lysine-HCL).

Good sources of lysine are foods rich in protein like meats, cheese, certain fish, nuts, eggs, soyabeans (Ezemba et al., 2014a). In addition to the worldwide demand for L-lysine as a feed supplement for the pig and poultry industries.

There is an ongoing exploitation of new applications for this amino acid, including in pharmaceuticals and cosmetics. L-Lysine has also been used for preventing atherosclerosis and to treat certain viral infections (Sanchez and Demain, 2008).

L-Lysine is nutritionally important to man and animals and can be used to supplement food and food materials especially cereal products to improve protein quality (Dutta and Ottaway, 1976).

Tosaka et al. (1993) reported that since these cereal products contain only small quantities of lysine, poultry, cattle and other livestock unable to synthesize this amino acids must have lysine added to their feed stuff to provide adequate diet.

Children and growing animals require high levels of lysine, for bone formation, adequate milk production and proper growth.

REFERENCES

Adnan, A., Zareena, M., Quratulain, S. and Khadija, S. (2011). Optimization of Fermentation parameters for the production of L-lysine from Brevibacterium linens DSM 20158, using statistical approach. World Applied Sciences Journal, 13(5):1132 – 1140.

Ajinomoto (2003). Encyclopedia of amino acids <http://www. ajinomoto.com/amino> Accessed: October 2013.

Ali, N. M. (2008). Study on bacterial isolates for amino acid production: improvement in production of amino acids of commercial importance. PhD Thesis. Department of Zoology, Government College University, Lahore.

Anonymous (2007). L-Lysine. Alternative Medicine Review, 12(2): 169-172.

Anonymous (2009). Amino acids peptide guide. www.peptide guide.com. Accessed October 2015.

Baron, E. J. and Sydney, H. F. (1990). Bailey and Scott’s Diagnostic Microbiology, 8th edition. The C.V. Mosby Company, St Louis, USA p861.

Chike-Mozie, L. O. (2017). Lysine production by Candida guilliermindii and Issatchenkia orientalis in submerged fermentation. PhD Thesis. Department of Applied Microbiology and Brewing, Faculty of Biosciences, Nnamdi Azikiwe University, Awka.

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