Journal of Nutrition & Food Sciences
Open Access

Department of Microbiology, University of Education, Township campus, Lahore, Pakistan

Publications

• Research Article   
  Application Trial of L-Lysine on Chicks by Microbial Fermentation Using Different Bacterial Strains
  Author(s): Shanzay Saleem*, Mehreen Sarfraaz, Alim Un Nisa, Abrar Hussain and Hamood Ur Rehman
  
  L-lysine, one of the well-known essential amino acid is in great demand as medicament and as an additive to animal feed or human food stuff. The importance of L-lysine as an essential amino acid in the nutrition of human beings has made it desirable supplement of the diet in recent years. For these reasons, efforts are now being focused on the potential of L-lysine derived bacteria and its application. In the present study, the production of L-lysine was achieved through fermentation developed from locally isolated bacterial strains. For Bacillus subtilus 23.3 g/L, for Streptococcus sp. 23.4 g/L and for Bacillus sp. 21.7 g/L of lysine was produced correspondingly. The application of L-lysine on chicks indicated that the L-lysine produced in a crude form through fermentation using bacterial strain has sufficient enough to increase the biomass of chicks i.e., for Bacillus subtilus weigh.. View More»
  DOI: DOI: 10.35248/2155-9600.22.12.868.

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