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Pakistan Journal of Biological Sciences
  Year: 2016 | Volume: 19 | Issue: 7 | Page No.: 279-288
DOI: 10.3923/pjbs.2016.279.288
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Lysine and Glutamic Acids as the End Products of Multi-response of Optimized Fermented Medium by Mucor mucedo KP736529

Mohammed S. El-Hersh , WesamEldin I.A. Saber , Husain A. El-Fadaly and Mohammed K. Mahmoud

Background: Amino acids are important for living organisms, they acting as crucial for metabolic activities and energy generation, wherein the deficiency in these amino acids cause various physiological defects. Objective: The aim of this study is to investigate the effect of some nutritional factors on the amino acids production by Mucor mucedo KP736529 during fermentation intervals. Methodology: Mucor mucedo KP736529 was selected according to proteolytic activity. Corn steep liquor and olive cake were used in the fermented medium during Placket-Burman and central composite design to maximize the production of lysine and glutamic acids. Results: During the screening by Plackett-Burman design, olive cake and Corn Steep Liquor (CSL) had potential importance for the higher production of amino acids. The individual fractionation of total amino acids showed both lysine and glutamic as the major amino acids associated with the fermentation process. Moreover, the Central Composite Design (CCD) has been adopted to explain the interaction between olive cake and CSL on the production of lysine and glutamic acids. The model recorded significant F-value, with high values of R2, adjusted R2 and predicted R2 for both lysine and glutamic, indicating the validity of the data. Solving equation for maximum production of lysine recorded theoretical levels of olive cake and CSL, being 2.58 and 1.83 g L–1, respectively, with predicting value of lysine at 1.470 μg mL–1, whereas the predicting value of glutamic acid reached 0.805 mg mL–1 at levels of 2.49 and 1.93 g L–1 from olive cake and CSL, respectively. The desirability function (D) showed the actual responses being 1.473±0.009 and 0.801±0.004 μg mL–1 for lysine and glutamic acids, respectively. Conclusion: The model showed adequate validity to be applied in a large-scale production of both lysine and glutamic acids.
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  •    Amino Acids Associated with Optimized Alkaline Protease Production by Bacillus subtilis ATCC 11774 Using Statistical Approach
  •    Fermentative Production of L-Lysine: Bacterial Fermentation-I
How to cite this article:

Mohammed S. El-Hersh, WesamEldin I.A. Saber, Husain A. El-Fadaly and Mohammed K. Mahmoud, 2016. Lysine and Glutamic Acids as the End Products of Multi-response of Optimized Fermented Medium by Mucor mucedo KP736529. Pakistan Journal of Biological Sciences, 19: 279-288.

DOI: 10.3923/pjbs.2016.279.288






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