Sugarcane bagasse as inert support for L-lysine production in solid-state fermentation

Abstract

Agro-residues are increasingly utilized for the production of value added products owing to the low cost of substrates. L-Lysine is an essential amino acid, commercially produced by fermentation for its single largest application in animal feed industry. The present study deals with the fermentative production of L-lysine by Corynebacterium glutamicum DM 1729 in solid-state fermentation (SSF) where starch hydrolysate of jackfruit seed powder (JFSP) was used to moisten the solid support matrix. Sugarcane bagasse was used as the inert solid support matrix for the growth and amino acid production. Operational parameters affecting the fermentation were studied coupled with process level optimization. Statistical tools, such as, Plackett-Burman design (PBD) and central composite design (CCD) under response surface methodology (RSM) were employed to evaluate the factors affecting L-lysine production. The maximum L-lysine production was 16 mg/gds (25 mg/g sugar) after 96 h of fermentation with an initial sugar concentration of 7.5% w/v and 70% moisture