L-色氨酸清液发酵工艺研究  

Study on L-tryptophan Cleaned Liquid Fermentation Process

作　　者：杨梦晨 户红通 蔡萌萌[3] 陈宁 徐庆阳 

机构地区：[1]代谢控制发酵技术国家地方联合工程实验室,天津300457 [2]天津市氨基酸高效绿色制造工程实验室,天津300457 [3]天津科技大学生物工程学院,天津300457

出　　处：《食品与发酵科技》2017年第2期29-33,39,共6页Food and Fermentation Science & Technology

基　　金：天津市科技支撑计划重点项目(14ZCZDSY00015);天津市科技特派员项目(15JCTPJC57000)

摘　　要：分析了酵母粉主要营养成分,构建清液发酵培养基进行发酵;以发酵中后期发酵液代谢流分布作为监测点,应用代谢流分析方法研究了清液发酵培养基对大肠杆菌TRTH发酵生产L-色氨酸的影响。结果表明:较传统普通发酵培养基相比,在发酵中后期清液发酵培养基中,L-色氨酸合成的代谢流增加了18.71%,而副产物Alanine、Lactate和Acetic acid的代谢流量分别为7.8(普通发酵6.3)、4.2(普通发酵5.1)和6.7(普通发酵12.1),分别增加或减少了23.81%、17.65%和44.63%。主要副产物乙酸代谢流明显减少。To determine the basic composition of the initial fermentation medium of cleaned fermentation, the composition of yeast powder was analyzed.In order to study the effects of cleaned fermentation on the metabolic flux distributions in Escherichia coli TRTH fermentation during the middle and late period, the metabolic flux analysis of the L-tryptophan biosynthesis at pseudo steady state was conducted. The results show that the metabolic flux with cleaned fermentation medium channeled to the L-tryptophan synthesis pathway increased by 18.71% compared to common fermentation, while the metabolic flux of by-product including Ala, Lac and HAc was 7.8（common fermentation 6.3）,4.2 （common fermentation 5.1） and 6.7 （common fermentation 12.1）, increased or decreased by 23.81%,17.65% and 44.63%. The metabolic flux of acetic acid decreased significantly.

关 键 词：L-色氨酸 大肠杆菌 代谢流分析 清液发酵 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]