L-缬氨酸的发酵工艺研究

目的:以黄色短杆菌XV0505为生产菌株,探讨发酵培养基和发酵控制条件对L-缬氨酸的产量和糖酸转化率的影响。方法:应用单因素实验确定发酵的工艺条件;利用纸层析-色斑洗脱比色法测定发酵液中L-缬氨酸的含量。结果:在最优发酵条件下,通过10L罐流加发酵72h,产酸量可达53.4g/L,糖酸转化率为26.7%,分别比补料分批发酵提高11.9%和3.5%。结论:环境因子和发酵控制工艺对发酵生产L-缬氨酸具有重要影响。

Study on the Fermentation Process of L-Valine Produced by Brevibacterium flavum

Objective:Using Brevibacterium flavum XV0505 as production strain,the influence of fermentation medium and fermentation conditions on the yield and glucose acid invert ratio of L-valine were studied.Methods:The optimal fermentation conditions were determined with single factor design,L-valine concentration in fermented broth was quantitatively determined with methods of paper chromatography-mottle elution colorimetry.Results:On the optimum fermentation conditions,the strain could produce L-valine 53.4 g/L after feeding fermentation for 64 hours in 10 L fermentor,glucose acid invert ratio was 26.7%,which were higher by 11.9%,3.5% separately than fed-batch fermentation.Conclusion:The effects of environmental conditions and fermentation conditions play an important role on the fermentation production of L-valine.