MICROBIAL BASED

AMINO ACIDS
 MICROBIAL APPLICATIONS:

 Food and beverage biotechnology

 Enzyme technology
 Metabolites from microorganisms
 Biological fuel generation
 Environmental biotechnology
 Agricultural biotechnology
 Diagnostic tools
 Metabolites from microorganisms
 amino acids
 antibiotics, vaccines, biopharmaceuticals
 bacterial polysaccharides and polyesters
 special chemicals for organic synthesis
 Primary metabolites

 Produced during active growth

 Generally a consequence of energy

metabolism and necessary for the continued
growth of the microorganism
 Secondary metabolites

 Synthesized after the growth phase nears

completion

 A result of complex reactions that occur during

the latter stages of primary growth
 Annual worldwide production of over 400,000 tons

 Uses as food additives, medicines, starting material in

chemical synthesis

 Glutamic acid (80% of total), lysine (10%)

 Production of glutamic acid (MSG) for use in foods;

other amino acids (L-lysine)

 Cornybacterium glutamicum
 EXTRACTION OF AMINO ACIDS
FROM PROTEIN HYDROLYSATES

 MICROBIAL PRODUCTION

 CHEMICAL SYNTHESIS
Microbial method has three approaches

 DIRECT FERMENTATION OF AMINO

ACIDS

 CONVERTING IN-EXPENSIVE
INTERMEDIATE PRODUCTS

 ENZYMES OR IMMOBILIZED CELLS

 Isolation of improved production cultures
through the addition of recombinant DNA and
protoplast fusion techniques

 Combining chemical synthesis with microbial

and enzymatic processing

 Adaptation of existing processes to the use of

less expensive starting material

 Optimization of scale-up conditions


AUXOTROPHIC MUTANTS

 GENETIC RECOMBINATION

 RECOMBINANT DNA TECHNOLOGY

 REGULATORY MUTANT
 PROCESS CONTROL
 Amino acid production runs for 2-4 days in
batch processes in vessel containing up to
450meter cube. Method using continuous
process have been developed but not used
commercially.
 PRODUCT RECOVERY
 Centrifugation is used at the end of the
fermentation process to separate the cell
material. The amino acids are obtained after
acidification through precipitation at the
iso-electric point, ion exchange
chromatography, electro dialysis or extraction
with organic solvents
 Effect of permeability
 Through biotin deficiency
 Through oleic acid deficiency
 Through the addition of saturated fatty acids
(C16-C18) or fatty acid derivates
 Through the addition of penicillin
 Through glycerol deficiency in glycerol
auxotroph
CONDITIONS OF MANUFACTURE
 CARBON SOURCE

 NITROGEN SOURCE

 GROWTH FACTORS

 OXYGEN SUPPLY
 PRODUCTION PROCESS
 At the beginning of the fermentation, 0.65ml/l
of oleic acid is added
 PH is mentained at 8.5
 Temperature increase from 32-33 degree
centigrade
 After metabolism of glucose 0.5-2% feeding
of glucose is continued until completion
 Aeration is controlled so CO2 content does not
exceed

 Glutamic acid content analyzed hourly

 Fermentation is stopped after30-35hrs

 Glutamic acid yield is 100g/l

 In food industry amino acids used alone or in
combination to enhance flavour

 66% amino acids used in food industry, 31% as

feed additives, 4% in medicines and cosmetics
and as a starting material in chemical reactions

 These are used as antioxidants

 Amino acids are used as medicines

 Amino acids are used as starting material for

manufacture of polymers

 These are used to up grade food by

supplementation of the deficient amino acids