发酵法生产 L-精氨酸放大过程的工艺研究

STUDIES ON THE SCALING-UP OF THE L-ARGININE FERMENTATION PROCESS

本文报道了 L-精氨酸产生菌株钝齿棒状杆菌突变株971.1继摇瓶发酵条件研究后所进行的2.6L 台式发酵罐、200L 和2000L 通用发酵罐放大试验及其工艺条件研究的结果。试验表明,发酵 pH 值及供氧强度的合理控制对提高 L-精氨酸的积累量非常重要。在所获得的工艺条件下,2000L 发酵罐稳产试验的产酸率平均可达29.0mg/ml,最高32.0mg/ml。发酵液中 L-精氨酸的提取收率平均为55.9%,最高可达66.04%。产品的质量符合药典标准.本文也对试验结果进行了分析与讨论。

The previous papers reported the results of the works on the breeding of the L-argi- nine-producing strain 971.1 and on the L- arginine fermentation in shaking flasks.Then the further study of the fermentation by the strain was carried out in a 2.6L-bench fer- menter,a 200L-,and a 2000L-fermenters step by step.The above experiments mainly showed that it was essential controlling the pH value and the aeration at the optima in the scaling-up of the L-arginine fermentation process in order to accumulate the more L- arginine in the broth.Finally,in the 2000L- fermenter the accumulated conc.of the L- arginine in the broth was 32.0 mg/ml (the average 29.0mg/ml).Meanwhile,the extrac- tion rate of the L-arginine,66.04% (the av(?)- rage 55.90%),from the harvested broth in the 200L-fermenter was obtained with the extraction equipments on the scale correspon- ding to the 200L-fermenters.Furthermore, the discussion about the results of the above experiments was mathematically made.