精氨酸对Escherichia coli发酵生产L-色氨酸的影响  

Effect of arginine on L-tryptophan production by Escherichia coli

作　　者：杨梦晨 刘镇瑜 陈宁[1,2,3] 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：《发酵科技通讯》2017年第1期16-19,24,共5页Bulletin of Fermentation Science and 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：色氨酸是人和动物体内必须氨基酸,在食品、饲料及医药工业中具有广泛应用价值.以色氨酸生产菌株Escherichia coli TRTH为出发菌株,在培养基中添加精氨酸,以降低代谢副产物的积累量,提高L-色氨酸的产量.在30L发酵罐上考察了精氨酸对L-色氨酸发酵的影响,结果表明:添加0.2g/L的精氨酸时,菌体生物量、L-色氨酸产量和糖酸转化率分别为41.5g/L,34.5g/L和18.0%,较未添加时分别提高了5.46%,5.83%和2.86%,且乙酸积累量较未添加时降低了10.99%.L-tryptophan, one of the essential amino acids for human and animals, is widely used in the food, feed stuff and pharmaceutical industries. L-tryptophan producing strain Escherichia coli TRTH was used as original strain in this article and sodium arginine was added to the medium to decrease the accumulation of by-products and increase the yield of desired product. The effects of sodium arginine on L-tryptophan fermentation were investigated in a 30 L fermentor. The results indicated that when added with 0.2 g/L sodium arginine, the biomass, L- tryptophan production and glucose conversion rate were 41. 5 g/L, 34. 5 g/L and 18. 0%, respectively, increased by 5. 46%, 5. 83% and 2. 86% compared with that without sodium arginine addition, and the accumulation of acetate was decreased by 10.99%.

关 键 词：精氨酸 大肠杆菌 L-色氨酸 乙酸 

分 类 号：TQ92[轻工技术与工程—发酵工程]