黄色短杆菌B-003产L-精氨酸发酵条件的研究

Study on Fermentation Conditions for L-Arginine-producing Brevibacterium flavum B-003

目的通过对摇瓶发酵条件的研究,提高黄色短杆菌B-003 L-精氨酸的产量。方法在单因素实验的基础上,利用响应面法,以L-精氨酸的产量为响应值,研究L-精氨酸摇瓶发酵条件。结果 Plackett-Burman设计筛选出3个对L-精氨酸产量有显著影响的因素:葡萄糖、硫酸铵和磷酸二氢钾的浓度,通过Box-Behnken试验设计得出,葡萄糖的浓度为99.57 g/L,硫酸铵浓度为60.80 g/L,磷酸二氢钾浓度为2.18 g/L时L-精氨酸产量最高。结论在最佳培养条件下,L-精氨酸产量达24.10g/L,与最初培养条件相比产量提高了58.55%。

Objective To improve the fermentation yield of L-arginine by optimizing the fermentation conditions of Brevibacterium flavum B-003. Methods On the basis of single factor experiment, response surface methodology was exploited in the study to optimize fermentation conditions for L-arginine production. Results It was indicated that the concentration of glucose, （NH4）2SO4 and KH2PO4 had significant influences on the production of L-arginine by Plackett-Burrnan design. The optimal concentrations of glucose, （NH4）2SO4 and KH2PO4 were 99.57, 60.8 and 2.18 g/ L, respectively, obtained by Box-Behnken design. Conclusion Under the condition, L-arginine production could reach 24.10 g/L, increased by 58.55 %.