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The functional relationship between Baker’s yeast intracellular lysine and aeration rate and sodium chloride

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Abstract

The results of this study confirm the enhanced production of L-lysine bySaccharomyces cerevisiae during the fermentation of glucose at a 0.6M concentration of NaCl previously observed (8). Changes in NaCl concentration above or below 0.6M caused a drop in the maximum production of lysine. Fermentations run at 1.0, 1.4, and 1.8 VVM aeration rates and at 0.0, 0.3, 0.6, 0.9, and 1.2M NaCl concentrations gave the highest intracellular lysine yield at 0.6M and 1.4 VVM.

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Authors and Affiliations

  1. Chemical Engineering Department, Vanderbilt University, 37235, Nashville, Tennessee

    D. Scott Baker, Kevin G. Brown & Robert D. Tanner

  2. Civil and Environmental Engineering Department, Vanderbilt University, 37235, Nashville, Tennessee

    George W. Malaney

Authors
  1. D. Scott Baker
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  2. Kevin G. Brown
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  3. Robert D. Tanner
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  4. George W. Malaney
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Baker, D.S., Brown, K.G., Tanner, R.D. et al. The functional relationship between Baker’s yeast intracellular lysine and aeration rate and sodium chloride. Appl Biochem Biotechnol 11, 45–62 (1985). https://doi.org/10.1007/BF02824311

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  • DOI: https://doi.org/10.1007/BF02824311

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