CAJ | 학술논문

利用自主构建的组成型重组大肠杆菌BL21（ pUC19 Hyp）为出发菌株，运用间歇流加、指数流加和恒速流加3种流加C源的方式进行补料分批培养。结果表明：在装液量为4 L的7 L发酵罐中，以0?30 g/min恒速流加为最优，在发酵44 h时，羟脯氨酸的质量浓度达到最高，为42?50 g/L，脯氨酸转化率为81％，此时细胞干质量为21?33 g/L，残糖质量浓度为0?17 g/L。 L 羟脯氨酸含量与摇瓶发酵时的1?39 g/L相比，提高了大约30倍，比日本株式会社的发酵产量提高了1?50 g/L，发酵过程中糖酸转化率约为4?0∶1。发酵液中的氨基酸分析结果表明，除脯氨酸、羟脯氨酸外的其他氨基酸质量浓度均低于0?1 g/L，发酵液中主要氨基酸为脯氨酸和羟脯氨酸。
이용자주구건적조성형중조대장간균BL21（ pUC19 Hyp）위출발균주，운용간헐류가、지수류가화항속류가3충류가C원적방식진행보료분비배양。결과표명：재장액량위4 L적7 L발효관중，이0?30 g/min항속류가위최우，재발효44 h시，간포안산적질량농도체도최고，위42?50 g/L，포안산전화솔위81％，차시세포간질량위21?33 g/L，잔당질량농도위0?17 g/L。 L 간포안산함량여요병발효시적1?39 g/L상비，제고료대약30배，비일본주식회사적발효산량제고료1?50 g/L，발효과정중당산전화솔약위4?0∶1。발효액중적안기산분석결과표명，제포안산、간포안산외적기타안기산질량농도균저우0?1 g/L，발효액중주요안기산위포안산화간포안산。
The constitutive recombinant Escherichia coli, constructed in our lab, was used as the object of study. Three different ways of carbon source flow: intermittent flow addition, index flow addition and constant speed flow, were used in the process of supplementary fed-batch cultivation in the fermentor. The results showed that the optimal method was constant speed flow with 0?30 g/min. After 44 hours of fermentation, the concentration of L-hydroxyproline was the highest of 42?50 g/L;Conversion of proline was 81%; residual sugar concentration was 0?17 g/L. Compared with shaking flask fermentation with concentration of 1?39 g/L, L-hydroxyproline content increased about 30 times and at the same time. In the process of fermentation, the ratio of glucose consumption and product of L-hydroxyproline was about 4?0∶1. The analysis of amino acids in the fermentation liquid showed proline and L-hydroxyproline were the main amino acids.