溶氧对L-羟脯氨酸发酵的影响及其控制  

Effect of dissolved oxygen on the fermentation of L-hydroxyproline and its control

作　　者：蔡萌萌[1,2] 王健 陈宁[1,2] 徐庆阳[1,2] CAI Mengmeng;WANG Jian;CHEN Ning;XU Qingyang(College of Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China;National and Local United Engineering Lab of Metabolic Control Fermentation Technology,Tianjin 300457,China;College of Biology and Agriculture Engineering,Jilin University,Changchun 230022,China)

机构地区：[1]天津科技大学生物工程学院,天津300457 [2]代谢控制发酵技术国家地方联合工程实验室,天津300457 [3]吉林大学生物与农业工程学院,吉林长春130022

出　　处：《发酵科技通讯》2018年第3期166-169,共4页Bulletin of Fermentation Science and Technology

摘　　要：为了研究溶氧对L-羟脯氨酸发酵的影响,分别在不同的溶氧水平下进行发酵实验,通过对菌体生长情况、L-羟脯氨酸产量、糖酸转化率和副产物乙酸积累量的分析,确定L-羟脯氨酸发酵的最佳溶氧控制条件.结果表明:采用分阶段溶氧控制策略,在发酵前期(0~8h)维持溶氧在20%~30%,发酵中期(8~24h)维持溶氧在30%~40%,发酵后期(24~32h)溶氧维持在20%~30%.在此条件下进行L-羟脯氨酸发酵时,L-羟脯氨酸产量和糖酸转化率最高,分别达到45.3g/L和20.7%,并且乙酸积累量较低,仅为1.7g/L.结果表明,分阶段溶氧控制策略既有利于菌体生长,促进产物高效合成,同时又能有效降低副产物乙酸的形成,使整个L-羟脯氨酸发酵过程维持良好的状态.In order to study on the effect of dissolved oxygen on L hydroxyproline fermentation, different concentrations of dissolved oxygen was investigated. Through analysis of cell growth, L hydroxyproline production, glucose conversion rate and by product acetate accumulation, the optimal dissolved oxygen control conditions for L hydroxyproline fermentation were determined. The results showed that concentration of L hydroxyproline reached 45.3 g/L, glucose conversion was 20.7% , and the accumulation of acetate was keep at a lower level of 1. 7 g/L, under the condition of staged dissolved oxygen control strategy （in the early stage of fermentation （0-8 h）, dissolved oxygen was maintained at 200/00 -30%; in the medium stage of fermentation （8-24 h）, dissolved oxygen was controlled at 30-40%; in the late stage of fermentation （24-32 h）, dissolved oxygen was maintained at 20-30%）. It could be concluded that dissolved oxygen stage control strategy was not only beneficial to growth of bacteria and biosynthesis of the product, but could also effectively reduce the formation of acetic acid, keeping the entire L hydroxyproline fermentation process at a good state.

关 键 词：L-羟脯氨酸 发酵 溶氧 乙酸 

分 类 号：TQ922[轻工技术与工程—发酵工程]