改进L-缬氨酸发酵工艺的实验研究  

Experimental study for improving the fermentation process of L-Valine

作　　者：陈刚[1] 王开国[1] 浦军平 

机构地区：[1]江苏亚太氨基酸有限公司,江苏张家港215600

出　　处：《大连轻工业学院学报》2003年第1期40-43,共4页Journal of Dalian Institute of Light Industry

摘　　要：以谷氨酸产生菌乳糖发酵短杆菌(Brevibactiumlactofermentum)ATCC13058为出发菌株,经亚硝基胍和硫酸二乙脂多次诱变,获得了一株产L Val的多重标记菌株,其遗传标记为AHVr+α ABr+2 Tar+Leu++Met-+Ileu-。通过控制葡萄糖的浓度、玉米浆浓度、豆饼水解液浓度,调节发酵罐上风量(通气比)、温度、pH值,使30t发酵罐产酸率达3.0%～3.5%。在合适的条件下,副生杂酸少,且不副生Leu、Ileu、Met等比较难分离的杂酸,转化率超过20%,达到较高的生产水平。详述了实验过程及其结果。Using Brevibacterium actfermentum as production glutamate strain and metagenizing with nitrosoguanidine and diethyl sulfare, we obtain a multicharacter strain with inheritance charater AHVr+αABr+2Tar+Leu++Met-+Ileu-. Controlling the glucose concentration, the SCL concentration, and the soybean hydrolystate concentration; adjusting the ventilating quantity, temperature, and pH value in the 30Tone fermentation tanks, we acquire the LValine productivity of 3.0%-3.5% with. Under suitable condition, it delivers little miscellaneous aminoacide and no LLeu, LMet, and LIleu. These acids are hard to be separated from LValine. It achieves a high production level with transformation ratio more than 20%. This article details the experimental process and results.

关 键 词：L—缬氨酸 发酵工艺 实验研究 菌种 

分 类 号：TQ922.9[轻工技术与工程—发酵工程]