重组大肠杆菌产Indigoidine 的发酵优化  

Optimization of Indigoidine Fermentation by Recombinant Escherichia coli

作　　者：孙菁兰 王华敏 才恒 王丽娟[1] 唐巧巧 刘之毅 高强[1] Sun Jinglan;Wang Huamin;Cai Heng;Wang Lijuan;Tang Qiaoqiao;Liu Zhiyi;Gao Qiang(Key Laboratory of Industrial Fermentation Microbiology of Ministry of Education,National Demonstration Center for Experimental Bioengineering Education(Tianjin University of Science and Technology),Tianjin Microbial Metabolism and Fermentation Process Control Technology Engineering Center,Biotechnology College of Tianjin University of Science&Technology,Tianjin 300457,China)

机构地区：[1]工业发酵微生物教育部重点实验室,生物工程国家级实验教学示范中心(天津科技大学),天津市微生物代谢与发酵过程控制技术工程中心,天津科技大学生物工程学院,天津300457

出　　处：《现代食品》2020年第20期131-133,136,共4页Modern Food

基　　金：国家973计划项目(编号:2013CB734004);国家自然科学基金项目(编号:31370075,31471725,31902193);山东省重点研发计划(人才孵育项目编号:2016GRC3201)。

摘　　要：Indigoidine是一种无毒的微生物天然蓝色素。本研究利用重组大肠杆菌DH5α/pBT2-ET-idgS-sfp发酵生产Indigoidine,通过单因素实验优化发酵培养基中的复合氮源比例及含量和两阶段控制温度策略中的变温点。结果表明:优化后的发酵培养基(g·L-1):胰蛋白胨5,酵母浸粉10,氯化钠10,3-(N-吗啉)丙磺酸5。优化后的变温点为37℃培养7 h时变温至28℃,Indigoidine产量增加了3倍,从初始的0.35 g·L-1提高至1.4 g·L-1。Indigoidine is a nontoxic microbial blue pigment.In this work,indigoidine was produced by fermentation of recombinant E.coli DH5α/pBT2-ET-idgS-sfp.Single factor experiment was employed to optimize the proportion and content of compound nitrogen source in fermentation medium and the variable temperature point of two-stage temperature control strategy.The optimized fermentation medium was as following(g·L-1):tryptone 5,yeast extract 10,NaCl 10,MOPS 5.The optimal culture time at 37℃was 7 h and then the temperature change to 28℃.Production of indigoidine from the initial 0.35 g·L-1 increased up to 3-fold at 1.4 g·L-1.

关 键 词：Indigoidine 培养基优化 变温发酵 大肠杆菌 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]