维生素在丙酮酸过量合成中的重要作用

THE IMPORTANT ROLE OF VITAMINS IN THE OVER-PRODUCTION OF PYRUVIC ACID

研究了烟酸、硫胺素、吡哆醇、生物素和核黄素对一株光滑球拟酵母 (Torulopsisglabra ta)WSH IP30 3以葡萄糖为碳源、以氯化铵为唯一氮源生产丙酮酸的影响。利用正交试验方法 ,确证了硫胺素是影响WSH IP30 3生产丙酮酸的最重要因素。在硫胺素浓度一定 ( 0 0 1～0 0 1 5mg/L)的前提下 ,提高烟酸浓度有助于加快耗糖速度。当烟酸、硫胺素、吡哆醇、生物素和核黄素的浓度分别为 8、0 0 1 5、0 4、0 0 4和 0 1mg/L时 ,摇瓶发酵 48h ,丙酮酸产量和产率可分别达到 52 4g/L和 0 52 5g/ g。采用优化的维生素组合方式 ,进行 2 5L罐分批发酵 ,在初糖浓度 1 2 0 g/L的条件下发酵 57 5h ,丙酮酸产量和产率分别达到 69 4g/L和 0 593g/ g ,分别比摇瓶培养的最好结果提高了 32 4%和 1 3%。

The effect of nicotinic acid, thiamine, pyridoxine, biotin and riboflavin on the production of pyruvic acid by \%Torulopsis glabrata\%WSH\|IP303 with glucose as carbon source and NH\-4Cl as sole nitrogen source was investigated. By using orthogonal experiment method, thiamine was confirmed to be the most improtant factor affecting the production of pyruvic acid. Based on a certain concentration range of thiamine (0.01～0.015mg/L), glucose consumption rate can be enhanced by increasing the concentration of nicotinic acid. When the concentration of nicotinic acid, thiamine, pyridoxine, biotin and riboflavin were 8, 0.015, 0.4, 0.04 and 0.1mg/L, respectively, the concentration and yield to glucose of pyruvic acid reached 52.4g/L and 0.525g/g at 48h in flask culture, respectively. Batch culture was conducted in a 2.5 L fermentor with initial glucose concentration of 120g/L. By adopting the optimal concentration combination of vitamins, the concentration and yield to glucose of pyruvic acid reached 69.4g/L and 0.593g/g at 57.5h, which were increased by 32 4% and 13% than the best results in flask culture, respectively.