1 two-step fermentation method
Also known as the precursor addition method, the two-step fermentation method developed in the early 1950s uses the precursor of lysine diaminopimelic acid as a raw material, and is decarboxylated by an enzyme produced by microorganisms (diaminopimelate decarboxylase). Change to lysine. After the 1970s, Japan used an immobilized diaminopimelate decarboxylase or a cell containing the enzyme to decarboxylate meso 2,6-diaminopimelic acid to continuously produce lysine, which improved the process. Despite this, the process is still complex and has now been replaced by direct fermentation.
2 direct fermentation method
A widely used lysine production method. Commonly used raw materials are waste molasses such as sugar molasses or starch hydrolyzate after sugar cane or sugar beet. In addition, acetic acid, ethanol and the like are also available raw materials. The main microorganisms for producing lysine by direct fermentation include three kinds of strains such as Corynebacterium glutamicum, Brevibacterium flavum, and Brevibacterium lactofermentum. Since the 1970s, due to the advancement of breeding technology, some mutant strains with multiple genetic markers have been selected to make the process mature and the production of lysine has doubled. The highest acid yield in industrial production has been increased to 100-120g per liter of fermentation broth, and the extraction rate is about 80-90%.
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