Quaid-i-Azam University

							   Prof. Dr. A. Hameed
  MICROBIAL PRODUCTION OF LYSINE
    FOR ITS USE IN POULTRY FEED

    University                  Industry
Department of Microbiology   Barlas Poultry
Quaid-I-Azam University      Rawalpindi
Islamabad


 HIGHER EDUCATION COMMISSION
         University-Industry
      Technical Support Program
     INTRODUCTION
                Broilers        336 million
                Layers          22 million
Poultry
                Breeders        9.8 million
Production      Rural Poultry   77 million
                Total Meat      0.46 million ton
                Mills           169
Poultry Feed    Production      2.7 million ton
                Lysine          0.1%
Amino Acids     Methionine      0.2%
                Quantity Kg     4.961796 Million
Lysine Import   Costing Rs.     700 million
                                       Continued…..
   Amino acids: α-substituted carboxylic acids,
    building blocks for biomass constituents (proteins)
   Essential for:
        Cell and body growth
       bone formation
       catalyses enzymatic reactions
   Sources :
       Meat & milk
       cereals, fruits & vegetables

                                           Continued…..
   Asparagine was the first amino acid discovered in
    1806
   Out of main 20 types, at least 10 are not
    synthesized by the body and required to be
    included in food or feed (essential & non-essential)
   Until 1957 amino acids were available exclusively
    by extraction methods or chemical synthesis
   In 1957, Kinoshita discovered Corynebacterium is a
    potential amino acid producer bacterium
                                          Continued…..
   In 1960, Kyowa-Hakko started MSG production by
    C. glutamicum
   More than 2 million tons Amino Acids are produced
    per year using coryneform bacteria
   Recent biological production of Lysine is 600,000
    tons with a growth rate of 7% per year
   Amino acids utilization in food, feed and
    pharmaceutical industry is (50%,20% & 30%)
   Main producers are Ajinomoto, Kyowa Hakko ,
    ADM, Cheil Jedang, BASF and Degussa
                                         Continued…..
                Market, Use and Production Method of
                          Some Amino Acids
                   Market
  Amino
                   volume      Major use                     Production method
   acid
                    (tons)
Arginine        1.000        Pharmaceutical     In vivo production via microbial fermentation.
Aspartic Acid   10.000       Sweetener          In vitro biocatalysis
                                                Extraction
Cysteine        3.000        Food Additive
                                                In vitro biocatalysis
Glutamic acid   1000.000     Flavour Enhancer   In vivo production via microbial fermentation.
Glycine         22.000       Food Additive      Chemical Synthesis
Leucine         500          Pharmaceutical     In vivo production via microbial fermentation.
Lysine          600.000      Feed Additive      In vivo production via microbial fermentation.
Methionine      400.000      Feed Additive      Chemical Synthesis
Phenylalanine   10.000       Sweetener          In vivo production via microbial fermentation.
Threonine       20.000       Feed Additive      In vivo production via microbial fermentation.
Tryptophan      500          Pharmaceutical     In vivo production via microbial fermentation.
Valine          500          Pharmaceutical     In vivo production via microbial fermentation.
     RESEARCH AT QAU
   At Microbiology Research Laboratory, QAU,
    Islamabad, microbial culture for production of
    Lysine has been established
   Different mutants of C. glutamicum were
    developed
   All the physical & chemical parameters have been
    optimized for the growth & production of Lysine
    from a mutant strain AHS-10 by shake flask
    fermentation
                                        Continued…..
   Stirred Tank Fermenter was used for process
    scale up experiments
   Nutrients, DOT, pH, Temp, Harvest time,
    agitation were monitored with respect to the
    production scale (1-6 L)
   3L batch culture production for field trials
   Qualitative & Quantitative analysis of Lysine in
    batch cultures
     FIELD TRIALS
   Feed formulation supplemented with different % of
    produced Lysine
   Comparative efficacy of produced Lysine
    supplemented feed with respect to commercially
    available feed
   Field trials on commercial & indigenous poultry
   Based on the results recommendations to be made
    for the microbial production of Lysine
    WEAKNESSES
 Improvements in industry-university liaison
  procedures
 Lack of trust of industrial management on national
  experts and products
 Conservative approach of industrialists to process
  change
 Intellectual Property Rights
 Lack of pilot plant Bioprocess facilities


                                       Continued…..
 Non availability of technical man power
 Lack of service and maintenance facility for
  equipments Service structure for researchers in
  Universities
 Service structure of supporting staff at universities
 Performance based selection/promotion/incentive
  (Tenure Track System)
     THANKS


   To HEC for initiating
    UITS Program
   To HEC & Barlas
    Poultry Rawalpindi
    for providing funds
    for this project
   Prof. Altaf G. Sheikh
    & CSF
  Microbiology Research Laboratory




Quaid-I-Azam University Islamabad