L-亮氨酸生产菌发酵工艺条件优化研究  

Optimization of Fermentation Conditions of L-leucine Producing Bacteria

作　　者：黄永嫦 HUANG Yongchang(Xinghu Biotechnology Co.Ltd.,Zhaoqing,Guangdong 526040,China)

机构地区：[1]广东肇庆星湖生物科技股份有限公司,广东肇庆526070

出　　处：《肇庆学院学报》2020年第2期62-66,共5页Journal of Zhaoqing University

摘　　要：利用50L发酵自控罐,优化了生产L-亮氨酸黄色短杆菌的发酵工艺,考察了硫酸铵补加方式和分段控温对菌体生长,L-亮氨酸产量的影响,最终确定了L-亮氨酸补料分批发酵的最优条件:硫酸铵在发酵36 h补加,维持无机氮在250~350 mg/100mL的范围,采用分段控温工艺:0~24 h 31℃、24~48 h 33℃、48~60 h 29℃,在最优条件下发酵60 h,L-亮氨酸产酸达到37.8 g/L,比优化前提高了23%;糖酸转化率达到19%,比优化前提高了10%.The fermentation of L-leucine by Brevibacterium flavum in 50 L bioreactor was investigated.The effects of feeding ammonium sulfate and sectional temperature control in fermentation process on biomass,yield of L-leucine,and conversion rate were studied.The optimum fermentation conditions were as follows:ammoni-um sulfate was added at 36 h of fermentation,and the concentration of inorganic nitrogen in the medium was maintained at range of 250~350 mg/100mL.The temperature control strategy was used for fermentation for the first 24 h 31℃,the temperature was switched to 33℃ before 48 h,and the temperature was switched to 29℃ after 48 h until the end of fermentation.At the optimum conditions,after fermentation 60 h,the yield of L-leu-cine was 37.8 g/L,the conversion rate was 19%,and it increasing by 23%and 10%comparing the results before optimization.

关 键 词：L-亮氨酸 发酵 硫酸铵 温度 

分 类 号：TS201.3[轻工技术与工程—食品科学]