| pH值对大肠杆菌发酵异亮氨酸的影响 |
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| 引用本文： | 孙家凯,吴晓娇,史建明,徐庆阳,谢希贤,陈宁. pH值对大肠杆菌发酵异亮氨酸的影响[J]. 食品与发酵工业, 2012, 38(3): 12-16 |
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| 作者姓名： | 孙家凯 吴晓娇 史建明 徐庆阳 谢希贤 陈宁 |
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| 作者单位： | 天津科技大学生物工程学院,工业发酵教育部重点实验室,天津300457 |
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| 基金项目： | 国家发改委高技术产业化专项项目:年产1 500吨支链氨基酸产业化示范工程 |
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| 摘 要： | 以L-异亮氨酸生产菌E.coli TRFP为出发菌株,考察不同pH值对发酵过程中重组酶酶活、菌体生物量、L-异亮氨酸产量和葡萄糖消耗速率以及副产物积累等方面的影响。研究表明:与恒定pH 7.2控制策略相比,采用分段控制pH值的工艺可使最大生物量和异亮氨酸产量分别提高了6.1%和9.2%,乙酸及NH4+浓度分别减少7.8%和11.6%;同时,采用NaOH和氨水混合碱调节pH值能够有效降低NH4+对菌体的抑制作用,减缓菌体衰退。
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| 关 键 词： | pH值 大肠杆菌 pH调节剂 异亮氨酸 |
Effect of pH on the Process of Escherichia coli L-isoleucine Fermentation |
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| Sun Jia-kai,Wu Xiao-jiao,Shi Jian-ming, Xu Qing-yang,Xie Xi-xian,Chen Ning. Effect of pH on the Process of Escherichia coli L-isoleucine Fermentation[J]. Food and Fermentation Industries, 2012, 38(3): 12-16 |
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| Authors: | Sun Jia-kai Wu Xiao-jiao Shi Jian-ming Xu Qing-yang Xie Xi-xian Chen Ning |
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| Affiliation: | (Key Laboratory of Industrial Fermentation Microbiology,Ministry of education,College of Biological Engineering, Tianjin University of Science & Technology,Tianjin 300457,China) |
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| Abstract: | The effects of pH on the fermentation of L-isoleucine were studied with L-isoleucine producing strain E.coli TRFC.The effects of pH in fermentation process on enzyme activity,biomass,yield of L-isoleucine,glucose consumption rate and accumulation of byproduct were studied by carrying out fed-batch fermentation.Results showed that the yield of biomass and L-isoleucine by three stage pH control strategy was increased by 6.1% and 9.2% compared to that from the condition of constant pH 7.2.Besides,the concentration of acetate and ammonium was decreased by 7.8% and 11.6%.The combined neutralizing agents,NaOH and ammonia,which were used to maintain pH level could effectively reduce the inhibitory effects of ammonium and delay cell aging. |
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| Keywords: | pH values Escherichia coli neutralizing agents L-isoleucine |
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