Fermentation and synthesis routes for amino acids almost always end with a product sitting in brine. Evaporation and crystallisation can strip the salt, but energy cost is high and mother liquor losses add up. Electrodialysis takes a different path. The salt is pulled out ionically at ambient temperature, which protects heat-sensitive amino acids and keeps the diluate volume roughly u... https://www.electrodialysis.in/application-production-of-amino-acids-from-amino-acid-salts/