基于稳健性设计优化L-赖氨酸发酵过程

目的:选择发酵系统中各可控因素的最佳水平组合,从而减少各种干扰的影响,以获得稳健的赖氨酸产量。方法:利用田口法的内外表与Box性能规则优化赖氨酸发酵条件。结果:通过实验得知,转速、硫酸铵和葡萄糖浓度对发酵影响较大;结果稳定的最优发酵条件为初始葡萄糖浓度为80g/L、硫酸铵浓度为42g/L、转速为225r/min、初始pH值为6.7、接种量为8%。经实验验证,最优化发酵条件是低灵敏度的,最优目标值比较稳健。在10L自动发酵罐上培养65h,L-赖氨酸盐酸盐的产量为165.68g/L,比优化前提高了12.4%。结论:基于稳健性设计所得的最优发酵条件参数,可使目的产物产量稳定,便于生产操作。

Optimization of L-Lysine Fermentation Process Based on Robustness Design

Objective: The optimal combination of the controllable factors in the fermentation process was selected to decrease the effect of interference factors and carry out the robustness of L-lysine production. Methods: The condition of L-lysine fermentation was optimized by using inner and outer layout from Taguchi Method and Box's rules. Results: After experiments, the velocity of agitation, ammonium sulfate and initial glucose concentrations were the main factors affecting the production of L-lysine. The finally optimization fermentation parameter was determined such as initial glucose 8%, ammonium sulfate 4.2%, agitation 225 r/min, initial pH6.7, inoculated volume 8%. After experiment testing, the optimization fermentation parameter was low sensitivity and target value of fermentation production was robustness. The optimized medium allowed L-lysine hydrochloride yield to 165.68 g/L in 10 L fermentor at 65 h and was increased by 12.4%. Conclusion: The productivity of the desired metabolite is stabilisation under the optimal fermentation parameter based on robustness design.