Open AccessMicrobial Production of Lysine and Threonine from Whey Permeate
Author(s) -
Young Tae Ko,
John R. Chipley
Publication year - 1983
Publication title -
applied and environmental microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.552
H-Index - 324
eISSN - 1070-6291
pISSN - 0099-2240
DOI - 10.1128/aem.45.2.610-615.1983
Subject(s) - ultrafiltration (renal) , chemistry , food science , lactose , yeast extract , permeation , threonine , lysine , hydrolysis , chromatography , brevibacterium , whey protein , biochemistry , yeast , fermentation , membrane , bacteria , biology , amino acid , enzyme , microorganism , genetics , serine
Extracellular accumulation of lysine and threonine was investigated in modified whey permeate by usingBrevibacterium lactofermentum ATCC 21086 andEscherichia coli ATCC 21151. Whey permeate was prepared from whey by membrane ultrafiltration, and lactose was hydrolyzed by treating permeate with HCl or β-galactosidase. The highest amount of lysine (3.3 g/liter) was produced from a mixture of acid-hydrolyzed whey permeate and yeast extract (0.2%). The highest amount of threonine (3.6 g/liter) was produced from a mixture of whey permeate, (NH4 )2 SO4 (1.4%), yeast extract (0.1%), and Na2 CO3 (0.3%).
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom