氯化胆碱对大肠杆菌发酵生产L-酪氨酸的影响  

Effect of Choline Chloride on Production of L-Tyrosine by Fermentation of Escherichia coli

作　　者：李长庚 赵思宇 李旭 赵春光 徐庆阳[1,3,4] LI Chang-geng;ZHAO Si-yu;LI Xu;ZHAO Chun-guang;XU Qing-yang(College of Bioengineering,Tianjin University of Science and Technology,Tianjin 300457,China;Ningxia Eppen Biotech Co.,Ltd.,Yinchuan 750100,China;National and Local United Engineering Laboratory of Metabolic Control Fermentation Technology,Tianjin 300457,China;Tianjin Engineering Laboratory of Efficient and Green Amino Acid Manufacture,Tianjin 300457,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,银川750100 [3]代谢控制发酵技术国家地方联合工程实验室,天津300457 [4]天津市氨基酸高效绿色制造工程实验室,天津300457

出　　处：《中国调味品》2023年第9期1-5,29,共6页China Condiment

基　　金：宁夏回族自治区科技计划项目(2021BDE92007)。

摘　　要：为提高大肠杆菌发酵生产L-酪氨酸的产量和糖酸转化率,降低副产物积累,试验对发酵培养基中氯化胆碱添加量进行了优化,并在此基础上探究出新的发酵工艺。试验结果表明,氯化胆碱的最佳添加量为0.4 g/L,最佳的发酵工艺为底物与流加培养基中氯化胆碱的添加比例为3∶7,流加培养基的流加速度随罐内溶氧值的波动而变化,以维持营养物质亚适量状态的全营养流加工艺。经过优化后,L-酪氨酸产量及糖酸转化率分别达到55.7 g/L、24.1%,副产物乙酸和谷氨酸产量分别为0.32,1.56 g/L,与原发酵策略相比,不仅实现了L-酪氨酸产量及糖酸转化率不同程度的提升,且副产物乙酸、谷氨酸的积累也大幅度降低,为今后工业化发酵生产L-酪氨酸提供了一定的参考依据。In order to improve the yield and sugar-acid conversion rate of L-tyrosine by the fermentation of E.coli and reduce the accumulation of by-products,in this test,the addition amount of choline chloride in the fermentation medium is optimized and a new fermentation process based on this is explored.The results show that the optimum addition amount of choline chloride is 0.4 g/L,and the optimum fermentation process is total nutrient fed-batch process:the ratio of choline chloride added into substrate and fed-batch medium is 3∶7,the feeding speed of fed-batch medium varies with dissolved oxygen value in the tank to maintain the suboptimal state of nutrients.After optimization,the L-tyrosine yield and sugar-acid conversion rate reach 55.7 g/L and 24.1%respectively,while the yield of by-products acetic acid and glutamic acid is 0.32,1.56 g/L respectively.Compared with the original fermentation strategy,not only the L-tyrosine yield and sugar-acid conversion rate are improved to varying degrees,but also the accumulation of by-products acetic acid and glutamic acid is significantly reduced,which has provided a certain reference basis for future industrial fermentation production of L-tyrosine.

关 键 词：大肠杆菌 L-酪氨酸 氯化胆碱 发酵优化 添加方式 全营养流加 

分 类 号：TS201.3[轻工技术与工程—食品科学]