L-色氨酸活细胞在线监控补料发酵工艺研究  

Study on the L-tryptophan Online Monitoring Feed Fermentation Process of Living Cell

作　　者：刘镇瑜 刘子强 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4期1-5,38,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：研究活细胞在线监控补料发酵对大肠杆菌发酵L-色氨酸的影响。在30L发酵罐上加装活细胞在线监测仪实时检测发酵罐内的活细胞数量,根据活细胞数量进而确定适宜的补糖量。结果表明:采用活细胞在线监控补料发酵策略,可以根据活细胞总量进行适量流加葡萄糖,通过对葡萄糖流加量的有效控制,降低发酵过程乙酸的积累量,发酵32h菌体生物量与L-色氨酸产量分别提高了6.5%、9.62%。乙酸积累量下降了22.45%,糖酸转化率提高了5.7%。发酵过程中流向色氨酸的代谢流增加了3.76%,流向乙酸的代谢流降低了5.9%。采用活细胞在线监控补料发酵工艺可以显著地提高L-色氨酸的产量,降低乙酸的积累量,提高物料利用率,提高糖酸转化率。Study the effect of online monitoring feed fermentation of living cell on L-tryptophan fermentation by Escherichia coll. In the 30L fermentor, the live cell online monitor was used to monitor the number of living cell to determine the appropriate amount of sugar added. The results show that with the application of online monitoring feed fermentation of living cell technology, the addition of glucose can be well controlled,and the accumulation of acetic acid was effectively reduced. At the fermentation of 32h, the biomass increased by 6.5%, and the produc- tion of L-tryptophan increased by 9.62%. The glucose conversion rate improved 5.7%, and the accumulation of acetic acid decreased by 22.45%. During the whole fermentation process, The metabolic flow of tryptophan was in- creased by 3.76%, and the metabolic flow of acetic acid decreased by 5.9%. The application of online monitoring feed fermentation of living cell technology can significantly increase the production of L-tryptophan and reduced the accumulation of the acetic acid. The utilization ratio of material and the glucose conversion rate has improved.

关 键 词：L-色氨酸 活细胞在线检测 乙酸 糖酸转化率 

分 类 号：TQ922[轻工技术与工程—发酵工程]