透明颤菌vgb基因的整合对生物法发酵香兰素的影响  

Effects of integrated vgb gene on biological fermentation of vanillin

作　　者：侯强波 刘昌东 嘉晓勤 HOU Qiangbo;LIU Changdong;JIA Xiaoqin(College of Biological Engineering,Zhejiang University of Technology,Hangzhou 310014)

机构地区：[1]浙江工业大学生物工程学院,浙江杭州310014

出　　处：《工业微生物》2018年第5期8-12,共5页Industrial Microbiology

摘　　要：在以阿魏酸为底物生物法转化香兰素过程中,通过Red重组技术用外源的透明颤菌血红蛋白基因(vgb)取代大肠杆菌基因组icdA基因,使菌株可以适应高密度、低溶氧发酵,为香兰素的发酵生产提供新的尝试。CO差光谱分析显示整合的vgb基因表达产生了VHb,且该蛋白具有活性。发酵结果显示表达了vgb基因的新菌株与原重组菌株相比在低氧环境下仍能维持较高的生物量,且香兰素产量由原来的1 668 mg/l上升到2 240 mg/l,提高了约34. 2%。In the process of biotransformation of vanillin using ferulic acid as substrate, the genomic icdA gene of Escherichia coli was replaced by foreign （vgb） gene of Vitreoscilla hemoglobin gene by Red recombination technology, so that the strain could adapt to high density and low dissolved oxygen fermentation. It provided a new attempt for the fermentation production of vanillin. CO differential spectroscopy analysis showed that the integrated vgb gene expression produced VHb, and the protein had activity. The results of fermentation showed that the new strain expressing vgb gene could maintain a higher biomass under hypoxic condition than the original recombinant strain, and the vanillin production increased by about 34.2% from 1 668 mg/L to 2 240 mg/L.

关 键 词：阿魏酸 香兰素 Red重组技术 VGB基因 CO差光谱 

分 类 号：TQ655[化学工程—精细化工] TQ920.6[轻工技术与工程—发酵工程]