ε-聚赖氨酸发酵工艺的研究进展  

Research progress of ε-poly- L -lysine fermentation process

作　　者：王月 扶教龙[1] 张昳 WANG Yue;FU Jiaolong;ZHANG Yi(School of Chemistry and Life Sciences,Suzhou University of Science and Technology,Suzhou 215009,China)

机构地区：[1]苏州科技大学化学与生命科学学院,江苏苏州215009

出　　处：《食品与发酵工业》2022年第23期315-321,共7页Food and Fermentation Industries

基　　金：苏州科技大学科研基金资助项目(XKZ201411)。

摘　　要：ε-聚赖氨酸(ε-poly-L-lysine,ε-PL)是由白色链霉菌产生的一种新型天然聚合物,由25~35个L-赖氨酸通过α-羧基和ε-氨基连接形成。现代生物技术基因工程、基因组重排和响应面法已经在工业规模上显著提高了这种新型同源多聚氨基酸的合成效率,并扩展了其工业应用。ε-PL已被广泛用作食品和化妆品行业的防腐剂,生物可降解材料,基因转运载体等。近年来的研究主要集中在微生物技术生产ε-PL和生物合成机理方面。文章着重介绍了ε-PL发酵工艺的研究进展,包括培养基的优化、p H控制策略、溶解氧控制策略、生物反应器和其他生产工艺;概述了ε-PL生物合成和产ε-PL菌株分离改造。这将有助于这种新型聚合氨基酸的发展,同时为其他生物聚合物的研究提供参考。ε-poly-lysine( ε-PL) is a novel natural polymer produced by Streptomyces albulus and formed by 25 to 35 L-lysine linked by α-carboxyl and ε-amino ligation. Modern biotechnology genetic engineering,genome rearrangement and response surface methods have significantly improved the efficiency of the synthesis of this new homologous polymeric amino acid on an industrial scale and expanded its industrial applications. ε-PL has been widely used as a preservative in the food and cosmetics industry,biodegradable materials,gene transporters. In recent years,studies have focused on the production of ε-PL by microbial technology and the mechanism of biosynthesis.This paper highlights current research advances in ε-PL fermentation process,including the optimization of medium,p H control strategies,dissolved oxygen control strategies,bioreactors and other production processes;and outlines ε-PL biosynthesis and ε-PL-producing strain isolation modification. This will contribute to the development of this novel polymeric amino acid and provide a reference for the research of other biopolymers.

关 键 词：Ε-聚赖氨酸 白色链霉菌 同源多聚氨基酸 食品防腐剂 菌种选育 

分 类 号：TS202.3[轻工技术与工程—食品科学]