赖氨酸摇瓶发酵控制新方法  

A Novel Control Method for Lysine Fermentation in Shaking Flask

作　　者：吴晓艳 

机构地区：[1]中粮生物化学(安徽)股份有限公司,安徽蚌埠233000

出　　处：《安徽科技学院学报》2013年第4期20-24,共5页Journal of Anhui Science and Technology University

基　　金：国家863项目(2012AA022102)

摘　　要：为克服赖氨酸摇瓶发酵过程中流加氨水调节pH带来的技术难题,本文研究了在赖氨酸摇瓶发酵培养基中添加指示剂指导发酵过程氨水流加。结果表明,添加指示剂的实验组较对照组赖氨酸含量提高5.75%以上,平行样实验组相差不到1%而对照组相差2.45%。该方法不仅大大提高了发酵的稳定性和产酸水平,而且简化了发酵操作过程,降低了实验强度和染菌几率。In order to overcome the technical problems during lysine shake flask fermentation process with feeding ammonia water to regulate pH, this paper studied adding indicator to lysine shake flask fermentation medium to guide ammonia flow. The results show that, the lysine content of experimental group added by an indicator in- creased 2.55% compared with the control group, and the parallel experiment groups were less than 1% , the control group were more than 4.86%. This method not only improves the fermentation stability and acid yield, but also simplifies the fermentation operation process, and reduces the test strength and infection probability.

关 键 词：赖氨酸 菌种筛选 指示剂 稳定性 

分 类 号：Q815[生物学—生物工程]