北京棒杆菌AS 1.299发酵生产蛋氨酸的营养条件优化  

Optimization of Fermentation Conditions for Producing Methionine by Corynebacterium AS 1.299

作　　者：刘俊琦 于金龙 宋凤亮 Liu Junqi1,2, Yu Jinlong2, Song Fengliang2(1. School of Animal Science, Jilin University, Changchun 130000, China; 2.Changchun Dacheng Group Amino Acid Center, Changchun 130000, China)

机构地区：[1]吉林大学动物科学学院,吉林长春130000 [2]长春大成实业集团有限公司,吉林长春130000

出　　处：《现代食品》2018年第9期34-38,46,共6页Modern Food

摘　　要：蛋氨酸是人体必需的一种氨基酸,利用发酵法生产蛋氨酸极其重要。国内对微生物发酵生产蛋氨酸的研究起步较晚,主要集中于利用野生型生型菌株的筛选和诱变发酵生产蛋氨酸。本文采用北京棒杆菌AS1.299为出发菌株,选定葡萄糖为碳源,尿素为氮源,对碳源、氮源、生物素、金属离子4个指标进行单因素实验分析,之后进行正交实验分析。结果表明,对蛋氨酸含量的影响顺序是Mg SO4·7H2O>葡萄糖>尿素>生物素,最佳营养条件组合为葡萄糖8%、尿素0.6%、Mg SO4·7H2O 0.07%、生物素5μg/100 m L,该条件蛋氨酸产量为2.326 g/L。Methionine is an essential amino acid in the human body. It is important to produce methionine by fermentation. This paper uses Corynebacterium AS 1.299 strain, selected glucose as carbon source and urea as nitrogen source, orthogonal experiment were analyzed after carbon source, nitrogen source, biotin, metal ions four single factor experiment, results show that the effect of the sequence of methionine content is MgSO4·7 H2O〉glucose〉urea〉biotin, the best nutrition condition was glucose 8%, urea 0.6%, MgSO4 ·7 H2O 0.07%, biotin 5 μg/100 mL produce methionine 2.326 g/L.

关 键 词：蛋氨酸 营养条件 优化 

分 类 号：TQ922[轻工技术与工程—发酵工程]