L
‐Lysine is an essential amino acid for humans and animals and is exclusively used as a feed additive for swine and poultry throughout the world, since most grains used for the feed are deficient in
L
‐lysine in nutritional amino acid balance. This amino acid has been extensively produced by fermentation using gram‐positive coryneform bacteria including
Corynebacterium glutamicum
. To date, many studies on strain improvement have been carried out using various methods including conventional mutagenesis and screening, genetic engineering, and metabolic engineering. Recently, the complete genome sequence of
C. glutamicum
has been determined, and the genetic information is very valuable for strain development for higher performance, in coordination with various “omics” analyses. Besides
C. glutamicum
, other bacteria including
Escherichia coli
have also been considered as promising producers of amino acids with high interest. Together with strain development, the improvements of fermentation and purification technologies also contribute to the success of the industrial production of
L
‐lysine. It is estimated that the current annual production of
L
‐lysine is more than 850,000 metric tons throughout the world.