L-谷氨酸发酵的变温控制工艺研究

Study on variable temperature control strategy of L-glutamic acid production

以黄色短杆菌GDK-9为供试菌株,首先考察了不同的培养温度（30~36℃）对L-谷氨酸摇瓶发酵的影响。结果发现,在34℃条件下菌体生长情况最好,且L-谷氨酸产量最高,可达86g/L。基于上述结果,研究了3种变温控制模式下L-谷氨酸摇瓶发酵过程。得出如下结论：0~6h发酵温度为34℃,6h后每隔6h提高1℃,并采用这种温度控制方式进行5L自控发酵罐试验,36h后可积累L-谷氨酸130g/L,比同类研究的产量（102 g/L）提高了27%。

In this paper,L-glutamic acid production by Brevibacterium flavum GDK-9 at various temperature was investigated to study the effect of temperature on L-glutamic acid fermentation.Different cultivation temperatures ranging from 30℃ to 36℃ were evaluated in shake flasks.The result indicated that 34℃ was the best for cell growth and the maximum L-glutamic acid production（86 g/L）was obtained.Based on the result,three temperature-shifted controlling manners were studied.The conclusion was as follows： 0-6h,culture temperature is 34℃,and it is increased 1℃ every 6h after 6h.In 5L jar fermentor,130 g/L L-glutamic acid was accumulated in 36h using this controlling manner,which was increased 27% compared with before.