吡咯喹啉醌连续发酵工艺初探  

Preliminary study on continuous fermentation process of pyrroloquinoline quinone

作　　者：赵子刚 金明义 刘露 张葵 ZHAO Zigang;JIN Mingyi;LIU Lu;ZHANG Kui(Chongqing Daxin Pharmaceutical Company Limited,Chongqing 400714,China)

机构地区：[1]北大医药重庆大新药业股份有限公司,重庆400714

出　　处：《食品与发酵工业》2024年第5期29-34,共6页Food and Fermentation Industries

摘　　要：吡咯喹啉醌(pyrroloquinoline quinine, PQQ)的微生物发酵生产中,常用补料分批发酵法,但是其发酵前期菌体生长较慢,发酵后期产量下降较快,整个发酵周期的生产效率较低。为了提高PQQ的发酵生产效率,初步研究了使用生丝微菌(Hyphomicrobium sp.)进行单级连续发酵生产PQQ的工艺。以PQQ补料分批发酵时产率最高的时刻作为连续发酵的起点,分别进行了PQQ的恒浊法连续发酵和恒化法连续发酵的研究。实验结果表明,以0.008 7 h-1的稀释率进行PQQ恒浊法连续发酵更好,发酵液中的菌体浓度能够保持稳定且发酵产量较高。与补料分批发酵相比,恒浊法连续发酵可以提高PQQ的生产效率(80.7%),同时还提高了底物甲醇的转化率(36.5%),具有良好的工业应用前景。In the microbial fermentation process to produce pyrroloquinoline quinone(PQQ),the fed-batch fermentation method is commonly employed.However,microbial growth is slow in the early fermentation stage,and PQQ production decreases rapidly in the late fermentation stage.As a result,the production efficiency of the entire PQQ fed-batch fermentation may be low.To improve the production efficiency of PQQ fermentation,a preliminary study was conducted on the single-stage continuous fermentation process of PQQ utilizing Hyphomicrobium sp..When the PQQ fed-batch fermentation reached maximum PQQ productivity,it was converted to a single-stage contin-uous fermentation process,and the continuous fermentation was studied by turbidostat culture method and chemostat culture method,re-spectively.Experimental results showed that turbidostat culture with a dilution rate of 0.0087 h-1 was the optimal continuous fermentation method for PQQ.The concentration of bacteria in the fermentation broth could be kept stable,and the fermentation yield was higher in tur-bidostat culture.Compared with the fed-batch fermentation process,the PQQ productivity of the turbidostat culture process increased by 80.7%,and the conversion rate of methanol substrate increased by 36.5%,which has good prospects for industrial application.

关 键 词：吡咯喹啉醌 生丝微菌 连续发酵 恒浊法 稀释率 

分 类 号：TS205.5[轻工技术与工程—食品科学]