L-谷氨酰胺发酵前期的综述  

The Review of Early Fermentation of L-glutamine

作　　者：詹伟鹏 张伟[1] 刘峰[1] 

机构地区：[1]福建师范大学生命科学学院,福州350108

出　　处：《中国农学通报》2013年第33期281-285,共5页Chinese Agricultural Science Bulletin

摘　　要：本研究详细介绍了发酵法生产L-谷氨酰胺的前期过程,通过分析L-谷氨酰胺的生物合成途径和代谢调控途径,指出了生产菌株的选择及其诱变育种方法。根据L-谷氨酰胺的转化机理,总结了影响其发酵过程的有关因素,以控制L-谷氨酰胺的发酵合成并利用响应面法进行优化,对发酵后期L-谷氨酰胺的大量积累提供了可能。并总结了其后期下游分离纯化过程中存在的问题,以提高其回收率。The preliminary process of fermentation production ofL-glutamine was described,and the methods of selection and mutation breeding of producing strain were pointed out by analyzing the biosynthetic pathway ofL-glutamine and metabolic regulatory pathways. According to the mechanism of the conversion of L-glutamine,this study summarized the relevant factors affect the fermentation process to control the fermentation synthesis ofL-glutamine and response surface methodology to optimize late fermentation massive accumulation ofL-glutamine the possibility,and concluded the problem in the latter part of the downstream separation and purification process in order to improve the recovery rate.

关 键 词：L-谷氨酰胺 菌株选择 发酵 

分 类 号：Q93[生物学—微生物学]