pH对S-腺苷-L-蛋氨酸发酵的影响  

Effect of pH on Fermentation of S-adenosly-L-methionine Producition

作　　者：王昌禄[1] 朱汉春[1] 张晓霞[1] 周庆礼[2] 陈勉华[1] 陈俊伟[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457 [2]天津市食品加工工程中心,天津300457

出　　处：《生物技术通报》2007年第6期154-156,161,共4页Biotechnology Bulletin

基　　金：企业委托横向科研项目

摘　　要：研究了不同pH控制方式对S-腺苷-L-蛋氨酸(SAM)发酵过程及产量的影响。通过对发酵过程中不控制pH、控制恒定pH、两阶段控制pH和三阶段控制pH实验,研究了不同条件下对菌体干重、葡萄糖代谢和SAM产量的影响。控制合适的pH有利于菌体生长与SAM的生物合成,菌体生长最适pH为6.0,SAM转化最适pH为6.5,采用三阶段控制pH,使SAM产量比不控制pH提高了133%,比控制pH6.5提高了18.6%,比两阶段控制pH提高了10%。The effect of controlling pH on fermentation of S-adenosly-L-methionine （SAM）yield was studied in this paper. Through analyzing dry weight of mycelia,glucose metabolism and yield of SAM by implementing different experiments including un-controlling pH.controlling different pH.two phases controlling pH and three phases controlling pH,the results showed that appropriate pH could obviously improve mycelia growth and the biosynthesis of SAM. The most suitable pH for mycelia growth was 6.0. The most suitable＇ pH for the biosynthesis of SAM was 6.5. The yield of SAM by three phases pH controlling was increased 133% more than by un-controlling pH,18.5% more than pH at 6.5 and 10% more than by two phases pH controlling.

关 键 词：PH S-腺苷-L-蛋氨酸 发酵 酵母 

分 类 号：TQ922.9[轻工技术与工程—发酵工程]