特定营养物对L-谷氨酸发酵的影响及优化  

Effects and Optimization of Specifical Nutriment in L-Glutamate Fermentation

作　　者：宋翔[1] 徐庆阳[1] 秦永锋[1] 梁雪[1] 陈宁[1] 

机构地区：[1]天津市工业微生物重点实验室,天津科技大学生物工程学院,天津300457

出　　处：《生物技术通讯》2009年第3期363-366,共4页Letters in Biotechnology

基　　金：国家高技术研究发展计划(2006AA020301)

摘　　要：目的:以黄色短杆菌GDK-9为供试菌株,分析柠檬酸钠、菌体水解液和产酸促进剂等特定营养物的添加对L-谷氨酸发酵的影响,并对其发酵条件进行优化研究。方法:在单因子实验确定添加时间的基础上,应用SAS软件中的响应面分析方法(RSM)对柠檬酸钠、菌体水解液和产酸促进剂等3个因素的添加量进行优化;采用多元二次回归方程拟合3种因素与L-谷氨酸产量的函数关系,并得到其最适添加量。结果与结论:当柠檬酸钠、菌体水解液和产酸促进剂的添加量分别为0.355%、0.297%和0.183%时,10L自控罐发酵产谷氨酸达到140g/L,比优化前(128g/L)提高了9.38%。Objective： Effects and optimization of accession specifical nutriment in glutamate fermentation, such as sodium citrate, thalli hydrolysate and lycine, were investigated in Brevibacterium flavum GDK-9. Methods： The composition of fermentation medium for the production of L-glutamic acid was optimized by response surface method（RSM）. The functional relationship between the content of L-glutamic acid and three factors including sodium citrate, thalli hydrolysate and lycine was fit using muhi-power regression function method. Results ＆ Conclusion： When the accession dose of sodium citrate, thalli hydmlysate and lycine was respectively 0.355%, 0.297% and 0.183%, the concentration of L-glutamic acid in broth increased from 128 g/L to 140 g/L, which was 9.38% higher than the production before optimization.

关 键 词：L-谷氨酸 黄色短杆菌 发酵 响应面分析 

分 类 号：TQ922.1[轻工技术与工程—发酵工程]