营养条件对光滑球拟酵母发酵生产丙酮酸的影响  

Effect of Nutritional Conditions on the Fermentative Production of Pyruvic Acid by Torulopsis glabrata

作　　者：李寅[1] 陈坚[1] 梁大芳 伦世仪[1] 芮新生 龚小玉 

机构地区：[1]无锡轻工大学生物工程学院环境生物技术研究室,无锡214036 [2]常州曙光化工厂,常州213016

出　　处：《生物工程学报》2000年第2期225-228,共4页Chinese Journal of Biotechnology

基　　金：江苏省"九五"工业重大科技攻关项目!(No .BG980 15 3 )

摘　　要：丙酮酸是多种氨基酸、维生素及其它有用物质的重要前体,广泛应用于化工、制药及农用化学品工业。能够直接发酵生产丙酮酸的菌种主要有Ａｃｉｎｅｔｏｂａｃｔｅｒ[1],Ｅｎｔｅｒｏｂａｃｔｅｒ[2],Ｅｎｔｅｒｏｃｏｃｃｕｓ[3],Ｅｓｃｈｅｒｉｃｈｉａ[4],Ａｇａｒｉｃｕ?..The effects of some nutritional conditions,such as peptone concentration,feeding glucose as well as oxygen supply manner and ratio of C/N in batch culture,on the fermentative production of pyruvic acid by Torulopsis glabrata WSH-IP12 were investigated.In shaking flask culture:(1)peptone of more than 20 g/L inhibited the accumulation of pyruvic acid;(2)production of pyruvic acid was increased from 23.5 g/L to 30.2 g/L by simply feeding glucose.In 5 L jar fermentor batch culture:(1)high level of dissolved oxygen and (2)increasing the concentration of glucose and peptone proportionally with constant C/N ratio(26:1)improved the production of pyruvic acid.It was also found that,glucose consumption and pyruvic acid production almost stopped under the condition of nitrogen difficiency while recovered by adding peptone and (NH 4) 2SO 4.By using ammonia water instead of potassium hydroxide for the control of pH,the cells kept stronger ability for synthesizing pyruvic acid within the whole process,57.3 g/L pyruvic acid with the yield of 0.498 g/g was achieved at 55 h of fermentation.

关 键 词：丙酮酸 光滑球拟酵母 营养条件 碳氮比 发酵 

分 类 号：TQ920[轻工技术与工程—发酵工程]