营养及环境因素对黄色短杆菌发酵生产L-亮氨酸的影响  

Effects of Nutritional and Environmental Conditions on the Fermentation Production of L-Leucine Produced by Brevibacterium flavum

作　　者：刘树海[1] 徐庆阳[1] 陈宁[1] 

机构地区：[1]天津科技大学生物工程学院,天津300222

出　　处：《生物技术通讯》2006年第3期378-380,共3页Letters in Biotechnology

基　　金：天津市高等学校科技重点研究项目(2004ZD14)

摘　　要：目的:研究葡萄糖、玉米浆、蛋氨酸等主要营养物质以及环境因素对发酵生产L-亮氨酸的影响。方法:应用单因素实验确定发酵条件,采用高效液相色谱法测定产量。结果:在最优发酵条件下,以种龄36h、接种量为10%,摇瓶产L-亮氨酸的量可达19.4g/L,采用10L罐分批补料发酵64h可积累29.47g/L的亮氨酸。结论:营养及环境因素对发酵生产L-亮氨酸具有重要影响。Objective： To study the effects of various factors such as carbon, corn liquor and methionine and the temperature, DO and pH on the production of L-leucine. Methods： The optimal fermentation conditions were determined by single factor design, the yield of L-leucine was measured by high performance liquid chromatographic（HPLC）. Results： On the optimum fermentation condition, seed culture time 36 h and inoculum size 10%, 19.4 g/L L-leucine was accumulated in 72 h by shaking flask experiment and the yield of L-leucine was 29.47 g/L in 64 h by 10-liter fermentor feedbatch fermentation experiment. Conclusion： The effects of nutritional and environmental conditions on the fermentation production of L-leucine were very important.

关 键 词：黄色短杆菌 L-亮氨酸 发酵条件 

分 类 号：TQ922[轻工技术与工程—发酵工程]