赤霉素发酵前体的筛选与发酵工艺优化  

Selection of Precursors for Producing Gibberellin Acid by Gibberella fujikuroi and Optimization of the Fermentation Process

作　　者：王卫[1] 黎继烈[1] 沈珺珺[1] 李忠海[1] 

机构地区：[1]中南林业科技大学生命科学与技术学院,湖南长沙410004

出　　处：《中国医药工业杂志》2016年第6期692-695,共4页Chinese Journal of Pharmaceuticals

基　　金：湖南省教育厅一般项目(15C1418)

摘　　要：为提高藤仓赤霉菌(Gibberella fujikuroi)液体深层发酵生产赤霉素的水平,采用Plackett-Burman法筛选赤霉素合成过程中的8个代谢物,结果显示草酰乙酸、葡萄糖酸钙和维生素B_2为影响赤霉素发酵水平的重要因素。通过最陡爬坡试验逐步逼近最佳产素前体补加量的组成。采用中心组合设计及响应面分析,得到上述3因素的最佳补加量:草酰乙酸0.208 6 g/L、葡萄糖酸钙0.048 2 g/L和维生素B_2 0.041 0 mg/L。在此条件下,赤霉素摇瓶发酵产量为2 396 mg/L,较添加单一前体(甲羟戊酸)工艺提高了11.6%。A Plackett-Burman design was conducted for the selection of 8 metabolites in the liquid submerged fermentation process for gibberellin acid, aimed to improve the productivity of gibberellin acid by Gibberella fujikuroi. The results showed that oxalacetate, calcium gluconate and vitamin B2 had great influence on the yield of gibberellin acid. The optimal composition of the additive amount was approached gradually through the steepest ascent experiment as oxaloacetate 0.208 6 g/L, calcium gluconate 0.048 2 g/L, and vitamin B2 0.041 0 mg/L. Under the optimal conditions, the yield of gibberellin acid was increased to 2 396 mg/L, which was 11.6 % higher than that under the addition of mevalonate alone.

关 键 词：藤仓赤霉菌 赤霉素 前体 发酵 

分 类 号：TQ465[化学工程—制药化工]