L-色氨酸中试生产研究

Pilot-scale study on L-tryptophan fermentation

为提高L-色氨酸发酵水平,在100L发酵罐上考察了不同操作条件对大肠杆菌发酵生产L-色氨酸的影响。结果表明不同操作条件对L-色氨酸发酵有显著影响。残糖浓度、补料方式、柠檬酸钠添加质量分数、接种量及溶氧量分别控制在5 g/L、溶氧控制脉冲补料、2 g/L、5%及10%～15%时,发酵效果最好,在1 m3罐上进行验证实验,L-色氨酸产量稳定在40 g/L左右。

In order to enhance the level of L-tryptophan fermentation, the effects of operation conditions on L- tryptophan fed-batch fermentation by E. coli TRJH0709 in a 100L stirred fermenter are investigated. The results show that the operation conditions have significant effects on L-tryptophan fermentation. The optimal production of L-tryptophan is obtained when residual sugar mass concentration is 5 g/L, DO-control pulse fed-batch is adopted, sodium citrate mass concentration is 2 g,/L,inoculum size is 5% and DO content is 10% -15%. Using a 1 m3 stirred fermenter to verify these experiment results, under the optimal condition ,L-tryptophan production is stabilized at 40 g/L.