琥珀酸对大肠杆菌发酵生产L-色氨酸的影响  

The effect of succinic acid on the fermentation of L-tryptophan by Escherichia coli

作　　者：刘镇瑜 蔡萌萌[1,2,3] 刘子强 徐庆阳[1,2,3] 

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4期238-242,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：以色氨酸生产菌Escherichia coli TRTH为出发菌株,在30 L发酵罐上进行实验,在发酵10 h后随糖外源流加1 g/L的琥珀酸,以降低代谢抑制物质的积累量,提高L-色氨酸的产量.实验结果显示:外源流加1 g/L的琥珀酸发酵与未流加琥珀酸发酵相比,菌体生物量与L-色氨酸产量分别提高了5.4%和10.0%,乙酸积累量下降了9.5%,糖酸转化率提高了4.0%.这表明外源流加1 g/L琥珀酸发酵可以提高L-色氨酸的产量,降低乙酸的积累量,提高糖酸转化率.Escherichia coli TRTH was taken as the starting strain for tryptophan production.The succinic acid was added with glucose after 10 h fermentation in the 30 L fermenter to reduce the accumulation of metabolic inhibitors and increase the L-tryptophan yield.When 1 g/L succinic acid was added,the biomass,L-tryptophan production and glucose conversion rate were increased by 5.4%,9.98% and 4%respectively,while the accumulation of acetic acid was decreased by 9.5%.The results suggests that the addition of 1 g/L succinic acid can increase the production of L-tryptophan,reduce the accumulation of the acetic acid and improve the glucose conversion rate.

关 键 词：L-色氨酸 琥珀酸 乙酸 糖酸转化率 

分 类 号：TQ922[轻工技术与工程—发酵工程]