微生物发酵法生产L-赖氨酸的研究进展

微生物发酵法是目前生产L-赖氨酸最主要的方法。L-赖氨酸生物合成存在两个完全不同的途径：二氨基庚二酸途径和a-氨基己二酸途径;分别由不同的酶进行调节,控制L-赖氨酸的合成。笔者概述了L-赖氨酸生产方法、生物合成途径以及合成中关键性酶的调节作用和国内外L-赖氨酸生产菌育种方法的研究进展。     

Water reuse in the L-lysine fermentation process

L-Lysine is produced commercially by fermentation. As is typical for fermentation processes, a large amount of liquid waste is generated. To minimize the waste, which is mostly the broth effluent from the cation exchange column used for l-lysine recovery, we investigated a strategy of recycling a large fraction of this broth effluent to the subsequent fermentation. This was done on a labscale process with Corynebacterium glutamicum ATCC 21253 as the l-lysine-producing organism. Broth effluent from a fermentation in a defined medium was able to replace 75% of the water for the subsequent batch; this recycle ratio was maintained for three sequential batches without affecting cell mass and l-lysine production. Broth effluent was recycled at 50% recycle ratio in a fermentation in a complex medium containing beet molasses. The first recycle batch had an 8% lower final l-lysine level, but 8% higher maximum cell mass. In addition to reducing the volume of liquid waste, this recycle strategy has the additional advantage of utilizing the ammonium desorbed from the ion-exchange column as a nitrogen source in the recycle fermentation. The major problem of recycling the effluent from the complex medium was in the cation-exchange operation, where column capacity was 17% lower for the recycle batch. The loss of column capacity probably results from the buildup of cations competing with l-lysine for binding. (c) 1996 John Wiley & Sons, Inc.     

Process analysis of L-lysine fermentation under different oxygen supply

Summary Process analysis of L-lysine fermentations with Corynebacterium glutamicum 9366 was performed under optimal and limited aeration conditions. Limitation of oxygen caused a decrease of biomass yield, substrate consumption and L-lysine production, concomitant with formation of the by-products L-lactate, L-alanine and L-valine.     

Unstructured model for L-lysine fermentation under controlled dissolved oxygen

An unstructured model was developed for batch cultivation of Corynebacterium lactofermentum (ATCC 21799) under controlled dissolved oxygen. The model is capable of predicting batch experiments performed at various initial substrate concentrations. By extending the batch culture model to a fed-batch model and using a heuristic approach to optimize the fed-batch cultivation, it is shown that fed-batch cultivation is superior to batch operation due to increased productivity at high substrate concentrations.     

The optimization of L-lysine fermentation and a mass transfer model

The efficiency of L-lysine biosynthesis is essentially determined by the power input and aeration ratio in the stirred fermenter. A mass transfer model was developed by means of the results of lysine fermentations in four geometrically similar fermenters with working volumes of 10 1, 50 1, 100 1 and 2500 1 which allows the optimization of lysine fermentation from the energetical point of view. The usefullness of this k_La-model is demonstrated with an example where the power input for an unknown fermenter is calculated.     

Effect of ethanol on the specific transport system for L-lysine inSaccharomyces cerevisiae

Preincubation of resting cells of Saccharomyces cerevisiae double mutant can1 gap1 (with a single transport system for L-lysine) with metabolic substrates stimulated subsequent uptake of lysine. While in the wild type the stimulation is connected primarily with carrier protein synthesis (delayed, cycloheximide-inhibitable effect) in the mutant an immediate tapping of an energy source (antimycin-inhibited) is practically solely involved.     

发酵条件对短梗霉多糖产量的影响

对短梗霉发酵培养基的初始pH,初始蔗糖浓度,酵母膏浓度,NH4^ 浓度,接种量和装液量等发酵条件对短梗霉多糖发酵影响进行了研究。结果表明,发酵条件对多糖发酵有显著的影响,当初始pH,初始蔗糖浓度,NH4^ 浓度,酵母膏浓度和装液量分别为6.5,5.0%,0.5g/L,0.2%和25ml时多糖的产量达到最大值;但接种量在2.0%-7.0%之间对多糖的产量影响不大,可见,通过对培养条件的调整,有助于短梗霉多糖的产量的提高。     

Effect of oxygen limitation on cellular L-lysine pool and lipid spectrum of Corynebacterium glutamicum

Summary During submerged cultivation of L-lysine producing Corynebacterium glutamicum 9366, oxygen limitation caused a three-fold increase in the intracellular pool of L-lysine while its excretion into the medium cased. At the same time, the phospholipid content of cells increased markedly whereas the proportion of oleic acid in the fatty acids of phospholipids decreased.     

Effect of iron concentration on hydrogen fermentation

The effect of the iron concentration in the external environment on hydrogen production was studied using sucrose solution and the mixed microorganisms from a soybean-meal silo. The iron concentration ranged from 0 to 4000 mgFeCl₂ l⁻¹. The temperature was maintained at 37°C. The maximum specific hydrogen production rate was found to be 24.0 mlg⁻¹ VSSh⁻¹ at 4000 mgFeCl₂ l⁻¹. The specific production rate of butyrate increased with increasing iron concentration from 0 to 20 mgFeCl₂ l⁻¹, and decreased with increasing iron concentration from 20 to 4000 mgFeCl₂ l⁻¹. The maximum specific production rates of ethanol (682 mgg⁻¹ VSSh⁻¹) and butanol (47.0 mgg⁻¹ VSSh⁻¹) were obtained at iron concentrations of 5 and 3 mgFeCl₂ l⁻¹, respectively. The maximum hydrogen production yield of 131.9 mlg⁻¹ sucrose was obtained at the iron concentration of 800 mgFeCl₂ l⁻¹. The maximum yields of acetate (389.3 mgg⁻¹ sucrose), propionate (37.8 mgg⁻¹ sucrose), and butyrate (196.5 mg g⁻¹ sucros) were obtained at iron concentrations of 3, 200 and 200 mgFeCl₂ l⁻¹, respectively. The sucrose degradation efficiencies were close to 1.0 when iron concentrations were between 200 and 800 mgFeCl₂ l⁻¹. The maximum biomass production yield was 0.283 gVSSg⁻¹ sucrose at an iron concentration of 3000 mgFeCl₂ l⁻¹.     

Stereospecific abstraction of epsilon-pro-R-hydrogen of L-lysine by L-lysine epsilon-dehydrogenase from Agrobacterium tumefaciens

The stereochemical aspects of the L-lysine epsilon-dehydrogenase reaction were examined with (6R)-L-[6-3H]lysine and (6S)-DL-[6-3H]lysine. When (6S)-DL-[6-3H]lysine was used as a substrate, the tritium was found in the product, delta 1-piperideine-6-carboxylate. In contrast, the radioactivity from (6R)-L-[6-3H]lysine was not retained in the product. Thus, the pro-R hydrogen at the prochiral C-6 carbon of L-lysine is specifically abstracted by the enzyme: the enzyme behaves stereochemically as an amino acid D-dehydrogenase.     

Body weight setpoint, metabolic adaption and human starvation

A biological setpoint for fatness has been proposed in the medical literature. This body weight setpoint functions as a point of stable equilibrium. In an underfed state, with resulting weight loss, the body will reduce the relative energy expenditure by metabolic adaption which reduces the rate of weight loss. Previous mathematical models of energy expenditure and weight loss dynamics have not addressed this setpoint mechanism. The setpoint model has been proposed to quantify this biological process and is unique in predicting energy expenditure during weight loss as a function of the setpoint fat-free mass ratio and setpoint energy expenditure, eliminating the various controlling characteristics such as age, gender and heredity. The model is applied to the seminal Minnesota human semistarvation experiment and is used to predict weight vs time on an individual basis and the caloric requirements for weight maintenance at the reduced weight. Comparison is made with the Harris-Benedict equations and the Brody-Kleiber. (W ^3/4) law.     

Effect of low-temperature fermentation on yeast nitrogen metabolism

The aim of this study was to analyse the influence of low-temperature wine fermentation on nitrogen consumption and nitrogen regulation. Synthetic grape must was fermented at 25 and 13°C. Low-temperature decreased both the fermentation and the growth rates. Yeast cells growing at low-temperature consumed less nitrogen than at 25°C. Specifically, cells at 13°C consumed less ammonium and glutamine, and more tryptophan. Low-temperature seemed to relax the nitrogen catabolite repression (NCR) as deduced from the gene expression of ammonium and amino acid permeases (MEP2 and GAP1) and the uptake of some amino acids subjected to NCR (i.e. arginine and glutamine). Low-temperature influences the quantity and the quality of yeast nitrogen requirements. Nitrogen-deficient grape musts and low temperature are two of the main prevalent causes of sluggish fermentations and, therefore, the effects of both growth conditions on yeast metabolism are of considerable interest for wine making.