L-缬氨酸的发酵工艺研究  

Study on the Fermentation Process of L-Valine Produced by Brevibacterium flavum

作　　者：徐庆阳[1] 刘树海[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381-383,共3页Letters in Biotechnology

基　　金：浙江省科技厅2003重大攻关项目(2003C13003)

摘　　要：目的:以黄色短杆菌XV0505为生产菌株,探讨发酵培养基和发酵控制条件对L-缬氨酸的产量和糖酸转化率的影响。方法:应用单因素实验确定发酵的工艺条件;利用纸层析-色斑洗脱比色法测定发酵液中L-缬氨酸的含量。结果:在最优发酵条件下,通过10L罐流加发酵72h,产酸量可达53.4g/L,糖酸转化率为26.7%,分别比补料分批发酵提高11.9%和3.5%。结论:环境因子和发酵控制工艺对发酵生产L-缬氨酸具有重要影响。Objective： Using Brevibacterium flavum XV0505 as production strain, the influence of fermentation medium and fermentation conditions on the yield and glucose acid invert ratio of L-valine were studied. Methods： The optimal fermentation conditions were determined with single factor design, L-valine concentration in fermented broth was quantitatively determined with methods of paper chromatography-mottle elution colorimetry. Results： On the optimum fermentation conditions, the strain could produce L-valine 53.4 g/L after feeding fermentation for 64 hours in 10 L fermentor, glucose acid invert ratio was 26.7%, which were higher by 11.9%, 3.5% separately than fed-batch fermentation. Conclusion： The effects of environmental conditions and fermentation conditions play an important role on the fermentation production of L- valine.

关 键 词：L-缬氨酸 发酵 黄色短杆菌 

分 类 号：TQ922[轻工技术与工程—发酵工程]