响应面分析优化L-酪氨酸发酵培养基  

Optimization of L-tyrosine fermentation mediumby response surface methodology

作　　者：刘韪玮 李旭 时唐恩 张震 赵春光 徐庆阳[1] LIU Weiwei;LI Xu;SHI Tangen;ZHANG Zhen;ZHAO Chunguang;XU Qingyang(College of Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China;Ningxia Eppen Biotech Co.,Ltd.,Yinchuan 750100,China)

机构地区：[1]天津科技大学生物工程学院,天津300457 [2]宁夏伊品生物科技股份有限公司,宁夏银川750100

出　　处：《发酵科技通讯》2023年第3期138-144,157,共8页Bulletin of Fermentation Science and Technology

基　　金：宁夏回族自治区重点研发计划项目(2021BDE92007);山东省重点研发计划项目(2021ZDSYS10)。

摘　　要：L-酪氨酸是一种人体必需的氨基酸,对人体的新陈代谢和生长发育起关键作用。随着L-酪氨酸市场的不断扩大,发酵法生产L-酪氨酸在工业生产上具有很高的价值。为提高L-酪氨酸产量,利用响应面分析法对L-酪氨酸发酵培养基进行优化,最终确定的L-酪氨酸发酵培养基关键成分及质量浓度分别为酵母粉4.77 g/L、KH_(2)PO_(4)2.35 g/L和生物素0.24 mg/L。通过已优化的发酵培养基进行发酵,考察培养基对L-酪氨酸发酵过程中生物量、L-酪氨酸产量和副产物生成的影响。研究结果表明:在优化后的培养基中进行发酵,L-酪氨酸产量达(56.87±1.24)g/L,比优化前提升25.3%,乙酸积累产量(1.08±0.12)g/L,降低10.7%,产酸稳定,实验与响应面分析预测值基本吻合。L-tyrosine is a conditionally essential amino acid that plays a key role in human metabolism and growth.With the continuous expansion of the L-tyrosine market,the production of L-tyrosine by fermentation has high value in industrial production.In order to improve the production of L-tyrosine,response surface analysis was used to optimize the L-tyrosine fermentation medium.The final key components and mass concentrations of the L-tyrosine fermentation medium were 4.77 g/L yeast powder,2.35 g/L KH_(2)PO_(4),and 0.24 mg/L biotin,respectively.The effects of optimized fermentation medium on biomass,L-tyrosine production,and by-product production during L-tyrosine fermentation were investigated.The results showed that under the optimized culture medium,the production of L-tyrosine reached(56.87±1.24)g/L,an increase of 25.3%compared to before optimization.The accumulated production of acetic acid was was reduced by 10.7% to(1.08±0.12)g/L.The acid production was stable,and the experimental results were basically consistent with the predicted values of response surface analysis.

关 键 词：L-酪氨酸 大肠杆菌 发酵 培养基 

分 类 号：TQ922.3[轻工技术与工程—发酵工程]