摘要
以黄色短杆菌(Brevibacterium flavum)AP117为出发菌进行了摇瓶条件下的脯氨酸发酵条件研究。正交试验结果表明,发酵培养基中蔗糖、乙酸铵、L-异亮氨酸、生物素和硫胺素的最适用量分别为4.0%、4.0%、300 mg/L﹑400μg/L和600μg/L,发酵培养72 h后,L-脯氨酸积累可达57.12 g/L。同时考察了硫酸镁﹑磷酸二氢钾﹑不同装液量﹑接种量和初始pH对菌株AP117积累L-脯氨酸的影响。
Shake-flask culture conditions of L proline fermentation were studied with a mutant of Brevibacterium flav um AP117.The optimum contents of sucrose, ammonium acetate, L-Isolecine, biotin, thiamin in fermentation medium were 4.0 %, 4.0 %, 300 mg/L, 400 μg/L, 600 μg/L by orthogonal experiments.The strain could accumulate 57.12 g/L of L-proline when culture with shaking for 72 h. The effects of magnesium sulfate, potassium dihydrogen phosphate, different fermentation medium volume, seed volume, initial pH value on L- proline fermentation were investigated.
出处
《食品研究与开发》
CAS
北大核心
2008年第6期61-66,共6页
Food Research and Development
关键词
L-脯氨酸
发酵
黄色短杆菌
L-proline
fermentation
Brevibacteriumflavum
