发酵法生产S-腺苷蛋氨酸前体蛋氨酸补加策略

Pre-L-methionine Feeding Strategy for S-adenosyl-L-methionine Fermentative Production

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.