L-亮氨酸摇瓶发酵培养条件的研究  

Study on culture conditions of L-leucine flask shaking fermentation

作　　者：伍时华[1] 黄翠姬[1] 徐雅飞[1] 廖兰[1] 颜灿金[1] 李益乾[1] 

机构地区：[1]广西工学院生物与化学工程系,广西柳州545006

出　　处：《广西工学院学报》2006年第3期29-32,共4页Journal of Guangxi University of Technology

基　　金：广西科学基金资助项目(桂科青0229012)

摘　　要：应用单因素试验法研究发酵培养基pH值、发酵温度、摇瓶装液量、摇瓶转速等发酵培养条件对L-亮氨酸发酵的影响。试验结果显示,500 mL三角瓶装液量50 mL,置旋转摇床上转速220 r/m in,pH 7.0、培养温度28℃,发酵72 h,产L-亮氨酸18.54 g/L。The effect of culture conditions such as pH value in fermentation medium, temperature, capacity in shaking-flask, shaking speed on L-leucine fermentation were studied by means of single factor experiment. It shows that when pH value in fermentation medium is 7.0, 50mL medium in each 500mL flask after fermented for 72 hours at the temperature of 28℃ the production of L-leucine reaches 18.54g/L on a 220r/min shaking speed.

关 键 词：L-亮氨酸 摇瓶发酵 培养条件 

分 类 号：TQ922.9[轻工技术与工程—发酵工程]