| 营养及环境因素对黄色短杆菌发酵生产L-亮氨酸的影响 |
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| 引用本文： | 刘树海,徐庆阳,陈宁. 营养及环境因素对黄色短杆菌发酵生产L-亮氨酸的影响[J]. 生物技术通讯, 2006, 17(3): 378-380 |
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| 作者姓名： | 刘树海 徐庆阳 陈宁 |
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| 作者单位： | 天津科技大学,生物工程学院,天津,300222 |
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| 基金项目： | 天津市高等学校科技重点研究项目(2004ZD14) |
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| 摘 要： | 目的:研究葡萄糖、玉米浆、蛋氨酸等主要营养物质以及环境因素对发酵生产L-亮氨酸的影响。方法:应用单因素实验确定发酵条件,采用高效液相色谱法测定产量。结果:在最优发酵条件下,以种龄36h、接种量为10%,摇瓶产L-亮氨酸的量可达19.4g/L,采用10L罐分批补料发酵64h可积累29.47g/L的亮氨酸。结论:营养及环境因素对发酵生产L-亮氨酸具有重要影响。
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| 关 键 词： | 黄色短杆菌 L-亮氨酸 发酵条件 |
| 文章编号： | 1009-0002（2006）03-0378-03 |
| 收稿时间： | 2005-09-05 |
| 修稿时间： | 2005-09-05 |
Effects of Nutritional and Environmental Conditions on the Fermentation Production of L-Leucine Produced by Brevibacterium flavum |
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| LIU Shu-hai,XU Qing-yang,CHEN Ning. Effects of Nutritional and Environmental Conditions on the Fermentation Production of L-Leucine Produced by Brevibacterium flavum[J]. Letters in Biotechnology, 2006, 17(3): 378-380 |
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| Authors: | LIU Shu-hai XU Qing-yang CHEN Ning |
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| Abstract: | Objective:To study the effects of various factors such as carbon,corn liquor and methionine and the temperature,DO and pH on the production of L-leucine.Methods:The optimal fermentation conditions were determined by single factor design,the yield of L-leucine was measured by high performance liquid chromatographic(HPLC).Results:On the optimum fermentation condition,seed culture time 36 h and inoculum size 10%,19.4 g/L L-leucine was accumulated in 72 h by shaking flask experiment and the yield of L-leucine was 29.47 g/L in 64 h by 10-liter fermentor feedbatch fermentation experiment.Conclusion:The effects of nutritional and environmental conditions on the fermentation production of L-leucine were very important. |
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| Keywords: | Brevibacterium flavum L-leucine fermentation condition |
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