Table 2.

Some examples of amino acids levels produced by fermentation.

Amino acid	Titre (g l−1)	Microorganism	Reference
l‐Alanine	75	Arthrobacter oxydans	Hashimoto and Katsumata (1998)
l‐Arginine	96	Serratia marcescens	Ikeda (2003)
l‐Glutamate	88	Brevibacterium lactofermentum	Das (1995)
l‐Glutamine	49	Corynebacterium glutamicum	Li et al. (2007)
l‐Histidine	42	Serratia marcescens	Sugiura et al. (1987)
l‐Isoleucine	30	C. glutamicum	Eggeling et al. (1997)
l‐Leucine	34	B. lactofermentum	Tsuchida and Momose (1986)
l‐Lysine‐HCl	170	C. glutamicum	Kraemer (2004)
l‐Methionine	25	Brevibacterium heali	Mondal and Chatterjee (1994)
l‐Phenylalanine	51	Escherichia coli	Ikeda, 2003
l‐Proline	108	Clostridium acetoacidophilum	Nakanishi et al. (1987)
l‐Serine	65	Methylobacterium sp.	Ikeda (2003)
l‐Threonine	100	E. coli	Debabov (2003)
l‐Tryptophan	58	C. glutamicum	Ikeda and Katsumata (1999)
l‐Tyrosine	26	C. glutamicum	Ikeda and Katsumata (1999)
l‐Valine	99	C. glutamicum	Ikeda (2003)