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The effect of salts in fermenting mashes on the microbiological assay ofl-lysine

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Abstract

During a study of the effects of high concentrations of NaCl, NaNO3 and KC1 on the production of lysine bySaccharomyces cerevisiae during the fermentation of glucose (Richmond 1980) it was learned that amounts of salt greater than 0.6 M in the microbiological assay sample could change the apparent concentration of lysine in the sample. This could be corrected by adding to the lysine assay broth sufficient salt to match the concentration in the sample tube and then developing a revised standard curve. The additional salt, in turn, required that the microbiological assay time be lengthened.

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References

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Authors and Affiliations

  1. Department of Chemical Engineering, Vanderbilt University, 37235, Nashville, TN, USA

    D. S. Baker, L. D. Richmond & R. D. Tanner

  2. Department of Civil and Environmental Engineering, Vanderbilt University, 37235, Nashville, TN, USA

    G. W. Malaney

Authors
  1. D. S. Baker
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  2. L. D. Richmond
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  3. R. D. Tanner
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  4. G. W. Malaney
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Baker, D.S., Richmond, L.D., Tanner, R.D. et al. The effect of salts in fermenting mashes on the microbiological assay ofl-lysine. Folia Microbiol 31, 187–195 (1986). https://doi.org/10.1007/BF02927999

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  • DOI: https://doi.org/10.1007/BF02927999

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