食品安全质量检测学报
食品安全質量檢測學報
식품안전질량검측학보
FOOD SAFETY AND QUALITY DETECTION TECHNOLOGY
2014年
12期
4056-4062
,共7页
张新武%杨晓明%廉娜娜%黄继红
張新武%楊曉明%廉娜娜%黃繼紅
장신무%양효명%렴나나%황계홍
L-色氨酸%营养缺陷型%菌株%补料分批发酵%产酸率
L-色氨痠%營養缺陷型%菌株%補料分批髮酵%產痠率
L-색안산%영양결함형%균주%보료분비발효%산산솔
L-tryptophan,auxotroph%strains%fill material batch fermentation%acid production rate
目的：以L-色氨酸营养缺陷型高产菌HX22-118为出发菌株,研究探讨L-色氨酸补料分批发酵工艺。方法通过对L-色氨酸补料分批发酵工艺中不同初糖浓度、不同补料方式、碳氮源比例、不同pH值调节方式、添加 L-苯丙氨酸、L-酪氨酸对发酵的影响进行了研究。结果通过补料分批发酵工艺能有效地解除了高糖对菌体生长的抑制,促进菌体生长产酸,选择初糖淀粉浓度为90 g/L,保持葡萄糖总浓度160 g/L,在发酵第24 h开始连续流加剩余的糖,并于发酵第12 h和24 h分2次补加各50 mg/L的L-苯丙氨酸、L-酪氨酸,同时用氨水与NaOH控制发酵过程的pH,发酵产酸较分批发酵的33.5 g/L提高49.5%,达到50.1 g/L,缩短了发酵周期,提高了原料利用率。结论形成一套先进的L-色氨酸工业化发酵生产工艺技术,产酸高,生产运行稳定。
目的：以L-色氨痠營養缺陷型高產菌HX22-118為齣髮菌株,研究探討L-色氨痠補料分批髮酵工藝。方法通過對L-色氨痠補料分批髮酵工藝中不同初糖濃度、不同補料方式、碳氮源比例、不同pH值調節方式、添加 L-苯丙氨痠、L-酪氨痠對髮酵的影響進行瞭研究。結果通過補料分批髮酵工藝能有效地解除瞭高糖對菌體生長的抑製,促進菌體生長產痠,選擇初糖澱粉濃度為90 g/L,保持葡萄糖總濃度160 g/L,在髮酵第24 h開始連續流加剩餘的糖,併于髮酵第12 h和24 h分2次補加各50 mg/L的L-苯丙氨痠、L-酪氨痠,同時用氨水與NaOH控製髮酵過程的pH,髮酵產痠較分批髮酵的33.5 g/L提高49.5%,達到50.1 g/L,縮短瞭髮酵週期,提高瞭原料利用率。結論形成一套先進的L-色氨痠工業化髮酵生產工藝技術,產痠高,生產運行穩定。
목적：이L-색안산영양결함형고산균HX22-118위출발균주,연구탐토L-색안산보료분비발효공예。방법통과대L-색안산보료분비발효공예중불동초당농도、불동보료방식、탄담원비례、불동pH치조절방식、첨가 L-분병안산、L-락안산대발효적영향진행료연구。결과통과보료분비발효공예능유효지해제료고당대균체생장적억제,촉진균체생장산산,선택초당정분농도위90 g/L,보지포도당총농도160 g/L,재발효제24 h개시련속류가잉여적당,병우발효제12 h화24 h분2차보가각50 mg/L적L-분병안산、L-락안산,동시용안수여NaOH공제발효과정적pH,발효산산교분비발효적33.5 g/L제고49.5%,체도50.1 g/L,축단료발효주기,제고료원료이용솔。결론형성일투선진적L-색안산공업화발효생산공예기술,산산고,생산운행은정。
Objective The batch fermentation ofL-tryptophan filling material was researched by using L-tryptophan auxotroph high-yielding bacteria HX22-118 as a starting strain.MethodsThe different initial sugar concentration, different ways of filling material, different proportion of carbon and nitrogen sources, different pH adjustment methods, as well as the adding ofL-phenylalanine andL-tyrosine, on fermentation with L-tryptophan as filling material were studied.Results By covering material batch fermentation process could effectively remove the sugar on inhibition of bacteria growth, and promote the growth of bacteria to produce acid. The concentration of sugar starch was 90 g/L, the total concentration of glucose was 160 g/L, after a 24 h fermentation there began the continuous flow with the rest of the sugar, and in the 12 h fermentation and 24 h fermentation points each 50 mg/L ofL-phenylalanine andL-tyrosine was added 2 times, and at the same time with ammonia and NaOH were added to control the pH. The fermentation promoted the acid fermentation to produce the batch fermentation of 33.5 g/L, which was increased by 49.5% to 50.1 g/L, shortening the fermentation period, and improving the utilization rate of raw materials.Conclusion The advanced industrial fermentation ofL-tryptophan production technology was formed, which could produce acid quite high, with a stable production operation.
