摘要
利用酿酒酵母菌株高密度发酵法生产S-腺苷蛋氨酸关键的影响因素之一是前体L-蛋氨酸的补加策略。本研究采用一支经过常规诱变处理的S-腺苷蛋氨酸优势积累菌株酿酒酵母SAM0801,通过5 L发酵罐高密度发酵实验研究,考察了6种补加策略,最终确定了L-蛋氨酸的加入时机为30 h左右,当菌体干重达到100 g/L时,补加量为每罐40 g L-蛋氨酸,发酵58 h左右达到最高生物量干重168 g/L,产量14.48 g/L。
The yield of S-adenosyl-L-methionine (SAM) on high-cell-density fermentation by saccharomyces cerevisiae is mostly affected by the feeding strategy of pre-L-methionine. The mutant strain SAM0801 that could accumulate more SAM was used in this study. Six high-cell-density fermentation experiments in 5 L fermentor were investigated to get the optimal feeding time and amount of L-methionine. The results showed that when 40 g L-methionine was added in the fermentor after 30 h fermentation, a dry cell weight of 100 g/L was achieved. Under this condition, after 58 h fermentation, both the dry cell weight and the'yield of SAM reached the maximum, 168 g/L and 14.48 g/L respectively.
出处
《生物工程学报》
CAS
CSCD
北大核心
2008年第10期1824-1827,共4页
Chinese Journal of Biotechnology
基金
国家自然科学基金项目(No.20576013)
国家高技术研究发展计划(863)项目(Nos.2006AA020102
2006AA020103 and 2006AA020201)
国家重点基础研究发展计划(973)项目(Nos.2007CB707804
2007CB714304)
北京市自然科学基金(No.2071002)
北京市科技计划项目(No.D0205004040211)资助~~
关键词
S-腺苷蛋氨酸
酿酒酵母
高密度发酵
L-蛋氨酸
S-adenosyl-L-methionine, Saccharomyces cerevisiae, high-cell-density fermentation, L-methionine