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添加微量元素螯合剂的L-色氨酸发酵研究

L-tryptophan fermentation by adding trace element chelating agent

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【作者】 刘小都

【Author】 LIU Xiaodu;Henan Julong Biological Engineering Co., Ltd.;

【机构】 河南巨龙生物工程股份有限公司

【摘要】 为了改善色氨酸生产过程中菌体活力不足、产酸能力下降和转化率降低等问题,进一步提高大肠杆菌生产色氨酸的能力,选取蛋氨酸螯合铁、蛋氨酸螯合锰和丙氨酸螯合锌3种氨基酸微量元素的螯合剂。在30 L发酵罐上采用单因素实验和正交实验对不同组合的氨基酸微量元素螯合剂进行发酵实验。优化后的最优组合最大菌体量提升了13.6%;L-色氨酸最终产量提高了13.6%;糖酸转化率提高了16.2%。氨基酸微量元素螯合剂的添加对于提高菌体活力和色氨酸生产能力具有积极作用,为微生物发酵生产色氨酸提供了建设性意见。

【Abstract】 In order to improve the lack of cell viability, decreased acid production capacity and reduced conversion during the production of tryptophan, and to further improve the ability of E.coli to produce tryptophan, three kinds of amino acid chelating agents of methionine chelated iron, methionine chelated manganese and alanine chelate were selected. The single factor experiment and orthogonal experiment were used to ferment different combinations of amino acid trace element chelating agents on a 30 L fermentor. After optimization, the maximum cell mass of the optimal combination increased by 13.6%, the final production of L-tryptophan increased by 13.6%, and the conversion of sugar acid increased by 16.2%. The addition of amino acid trace element chelating agent showed a positive effect on improving the viability of the bacteria and the production capacity of tryptophan, and provides constructive suggestions for the production of tryptophan by microbial fermentation.

  • 【文献出处】 发酵科技通讯 ,Bulletin of Fermentation Science and Technology , 编辑部邮箱 ,2021年03期
  • 【分类号】TQ922
  • 【下载频次】123
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