Production of L-lysine under submerged fermentation by Corynebacterium glutamicum using different agricultural plants leaves

Abstract

Introduction: This study investigated the production of L-lysine using Corynebacterium glutamicum and various leaf extracts (cassava,  palm tree, maize, cowpea, cocoyam, and plantain). The study also explored the activities of amylases and proteases, as well as the levels  of total soluble proteins, reducing sugars, glucose, flavonoid and phenolic contents, and pH changes.

Materials and Methods: Different treatments (extract, boiled extract, extract + C. glutamicum, boiled extract + C. glutamicum) were  examined for their effects on L-lysine concentration. Additionally, the activities of amylases and proteases, as well as levels of total  soluble proteins, reducing sugars, glucose, flavonoid and phenolic contents, and pH changes, were analyzed.

Results: Maize leaf extract +  C. glutamicum exhibited the highest L-lysine concentration (1.771a±0.1 mg/g), while boiled cassava leaf extract showed the lowest  concentration (0.023b±0.1 mg/g). Palm tree leaf extract had significantly higher reducing sugar levels compared to other extracts. Boiled  plantain leaf extract fermented by C. glutamicum had the highest total soluble protein level (9.5±0.2 mg/g), while cassava leaf extract had  the lowest (2.1±1.2 mg/g).

Conclusion: Submerged fermentation of leaf extracts using C. glutamicum can be utilized for L-lysine production. The study highlights the influence of different leaf extracts and treatments on L-lysine production, as well as on amylase and  protease activities, total soluble protein levels, reducing sugars, glucose, flavonoid and phenolic contents, and pH values. These findings  provide valuable insights into the potential application of this approach for lysine production.