1,3-丙二醇发酵过程中乳酸抑制的研究  

Study of Lactic Acid Inhibition in the Process of 1,3- propanediol Fermentation

作　　者：刘龙飞[1] 周佳佳[1] 崔毅力 付水林[1] 宫衡[1] 

机构地区：[1]华东理工大学生物反应器工程国家重点实验室,上海200237

出　　处：《生物技术》2014年第1期92-96,共5页Biotechnology

摘　　要：目的:研究乳酸对克雷伯氏肺炎杆菌(Klebsiella pneumonia)产1,3-丙二醇的影响。方法:通过在摇瓶和反应器水平下分析不同菌株(包含无乳酸、2,3-丁二醇产生的基因敲除菌)的乳酸代谢特性。结果:前期添加6 g/L的乳酸使1,3-丙二醇的产量降低了19%,而发酵10h后添加乳酸几乎不表现出抑制作用。通过对乳酸敲除菌株的代谢分析发现,发酵后期能够消耗培养基中的乳酸,这在一定程度上也反映了菌体发酵后期对乳酸的耐受性。结论:乳酸的抑制作用主要发生在1,3-丙二醇发酵的前期。解除了一株无副产物2,3-丁二醇生产株前期乳酸的过早积累后,1,3-丙二醇的的产量提高了56%。Objective： To study the effect of lactic acid on 1,3 - propanediol production by Klebsiella pneumonia. Method ： The lactate met- abolic properties of different strains,which included byproduct （ lactate and 2,3 -butanediol） deficient strains,were analysed under both of shake flask and 5 L fermenter culture conditions. Result： It was found that 1,3 - propanediol production was decreased by 19% by adding 6 g/L of lactic acid inhibited at the beginning of fermentation process,while the 1,3 - propanediol production was not affected by adding lactic acid after 10 hours later. Interestingly, utilization of lactic acid in the later fermentation stage was also demonstrated by using a lactic acid - deficient mutant, which may reflect the high tolerance to lactic acid of cells in the later stage of 1,3 - propanediol fermenta- tion. Conclusion：The inhihitional effect of lactic acid only occured at the early stage of 1,3 -propanediol fermentation process. With disin- hibition of lactate in the early stage of fermentation in a 2,3 -butanediol- deficient strain, the 1,3 -propanediol production increased by 56%.

关 键 词：克雷伯氏肺炎杆菌 1 3一丙二醇 乳酸 抑制 

分 类 号：Q815[生物学—生物工程]