氮源对L-色氨酸发酵的影响  

The Effects of Nitrogen Sources on the Fermentation of L-tryptophan

作　　者：黄静[1] 史建明[1] 霍文婷[1] 徐庆阳[1] 谢希贤[1] 陈宁[1] 

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

出　　处：《食品与发酵工业》2011年第5期21-25,共5页Food and Fermentation Industries

基　　金：国家“重大新药创制”科技重大专项课题(2008ZX09401-05);“十一五”国家科技支撑计划重点项目(2008BAI63B01)资助

摘　　要：以L-色氨酸生产菌E.coli TRTH为供试菌株,研究了氮源对L-色氨酸发酵的影响。利用30 L发酵罐进行分批补料发酵试验,确定了最佳有机氮源和无机氮源分别为酵母粉和硫酸铵,进一步确定酵母粉和硫酸铵的最佳用量为1 g/L和10 g/L,最后采用NaOH和氨水混合补料控制发酵液中NH4+浓度在120 mmol/L以下,发酵38 h,菌体生物量和L-色氨酸产量分别达到53.42 g/L和32.6 g/L,实现了大肠杆菌的高密度培养。The effects of nitrogen sources on the fermentation of L-tryptophan were studied with L-tryptophan producing strain E. coli TRTH. The results showed that yeast extract and ammonium sulfate was the optimal organic and inorganic source by carrying out fed-batch fermentation of E. coli TRTH in 30-Liter fermentor. High L-tryptophan yield was obtained when 1.0 g/L yeast extract and 10 g/L ammonium sulfate were added to fermentation medium. By controlling the concentration of NH4 ＋ less than 120 mmol/L, the biomass and production of L-tryptophan achieved 53.42 g/L and 32.6 g/L, which accessed high cell density cultivation.

关 键 词：L-色氨酸 氮源 分批补料发酵 高密度培养 

分 类 号：TQ922[轻工技术与工程—发酵工程]