1. Solid-state fermentation production of L-lysine by Corynebacterium glutamicum (ATCC 13032) using agricultural by-products as substrate.
- Author
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Egbune, Egoamaka O., Ezedom, Theresa, Odeghe, Otuke B., Orororo, Osuvwe C., Egbune, Olisemeke U., Ehwarieme, Ayobola D., Aganbi, Eferhire, Ebuloku, Chijindu S., Chukwuegbo, Alma O., Bogard, Ebiyeiferu, Ayomanor, Edesiri, Chisom, Patricia A., Edafetano, Fejiro L., Destiny, Albert, Alebe, Peace A., Aruwei, Toboke-keme, Anigboro, Akpovwehwee A., and Tonukari, Nyerhovwo J.
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AGRICULTURAL wastes ,SOLID-state fermentation ,CORYNEBACTERIUM glutamicum ,CENCHRUS purpureus ,ESSENTIAL amino acids ,DIGESTIVE enzymes - Abstract
To meet the growing demand for L-lysine, an essential amino acid with various applications, it is crucial to produce it on a large scale locally instead of relying solely on imports. This study aimed to evaluate the potential of using Corynebacterium glutamicum ATCC 13032 for L-lysine production from agricultural by-products such as palm kernel cake, soybean cake, groundnut cake, and rice bran. Solid-state fermentation was conducted at room temperature for 72 h, with the addition of elephant grass extract as a supplement. The results revealed that these agricultural by-products contain residual amounts of L-lysine. By employing solid-state fermentation with C. glutamicum (106 CFU/ml) in 100 g of various agricultural by-products, L-lysine production was achieved. Interestingly, the addition of elephant grass extract (1 g of elephant grass: 10 ml of water) further enhanced L-lysine production. Among the tested substrates, 100 g of groundnut cake moistened with 500 ml of elephant grass extract yielded the highest L-lysine concentration of 3.27 ± 0.02 (mg/gds). Furthermore, fermentation led to a substantial rise (p < 0.05) in soluble protein, with solid-state fermented soybean cake moistened with 500 ml of elephant grass extract exhibiting the highest amount of 7.941 ± 0.05 mg/gds. The activities of xylanase, amylase and protease were also significantly enhanced. This study demonstrates a viable biotechnological approach for locally producing L-lysine from agricultural by-products using solid-state fermentation with C. glutamicum. The findings hold potential for both health and industrial applications, providing a sustainable and economically feasible method for L-lysine production. [ABSTRACT FROM AUTHOR]
- Published
- 2024
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