L-精氨酸发酵代谢调控的初步研究

Preliminary study on metabolic regulation and control of L-arginine fermentation in Corynebacterium glutamicum

在对谷氨酸棒杆菌CSAH135代谢网络和发酵特性研究的基础上,通过添加适量的氨基酸、有机酸和维生素,对L-精氨酸发酵进行代谢调控。结果发现,大部分添加物对L-精氨酸的积累都有一定的影响,特别是L-谷氨酸、L-亮氨酸、L-天冬氨酸、L-缬氨酸、L-精氨酸、草酸、丙二酸、琥珀酸、烟酸、维生素B6、叶酸和硫胺素等添加物对菌株CSAH135合成L-精氨酸明显有促进作用,添加后产酸量最大比不添加任何物质提高10%左右。从代谢层面上分析,这些添加物除了促进菌体自身生长之外,同时防止了菌体对各添加物的过量合成,强化菌株CSAH135合成L-精氨酸的代谢途径。

Based on the metabolic network and fermentation of Corynebacterium glutamicum CSAH135, the metabolic network of L-arginine was regulated with the addition of amino acid, organic acid and vitamin. The result showed most kinds of additives could influence the acceleration of L-arginine. Among the additives used in this study, L-glutamine, L-leucine, L-aspartic acid, L-valine, L-arginine, oxalic acid, malonicacid, amber acid, nicotinamide, pyridoxine,folacin and thiamine could improve the production of L-arginine. The yield of L-arginine was increased by 10% compared to the experiment without additives. From the metabolic perspective, these additives not only improved the growth of the strain, but also avoided the overproduction of the additives. Therefore,the metabolic path of L-arginine production by CSAH135 was strengthened.