两阶段调控葡萄糖质量浓度强化赤藓糖醇发酵的研究

该研究在5 L发酵罐水平上研究了不同初始葡萄糖质量浓度对解脂耶氏酵母（Yarrowia lipolytica）JZ-204生长和发酵产赤藓糖醇的影响。结果表明，100 g/L初始葡萄糖质量浓度有利于菌体生长，高初始葡萄糖质量浓度（300 g/L和400 g/L）有利于赤藓糖醇合成。基于此，提出两阶段葡萄糖质量浓度调控策略，即0 h时以初始葡萄糖质量浓度为100 g/L，22 h后通过补加葡萄糖使总糖量达300 g/L进行发酵。结果表明，与分批发酵相比（100 g/L、200 g/L、300 g/L、400 g/L），采用该调控策略，赤藓糖醇产量达到最高水平92.66 g/L，分别比分批发酵提高了1 347.81%、84.54%、14.66%、7.57%；生产强度达到最高的0.48 g/（L·h），分别比分批发酵提高了300%、37.14%、29.73%、20.00%。该调控策略为赤藓糖醇的高效发酵合成提供参考。

Two-stage regulation of glucose concentration for erythritol production

The effect of different initial glucose concentration on the growth of Yarrowia lipolytica and erythritol biosynthesis was compared. Results showed that glucose concentration 100 g/L was beneficial to the cell growth of Y. lipolytica JZ-204, high glucose concentration (300 g/L and 400 g/L) contributed to the production of erythritol. Thus, a two-stage fermentation was conducted based on the control of glucose concentration, the initial glucose concentration was 100 g/L at 0 h, and extra glucose was added to increase the total glucose concentration to 300 g/L at 22 h. Results showed that compared with batch fermentation (100 g/L, 200 g/L, 300 g/L, 400 g/L), the production of erythritol reached the highest level of 92.66 g/L under the control strategy, which was 1 347.81%, 84.54%, 14.66% and 7.57% higher than that achieved in batch fermentations, respectively. The production of erythritol reached 0.48 g/(L·h), which was 300%, 37.14%, 29.73% and 20.00% higher than that obtained from batch fermentation, respectively. The control strategy will provide a reference for high-efficiency production of erythritol.