不同预处理方式的玉米浆应用于L-苏氨酸发酵的研究

Study on different pretreatments of corn syrup used in L-threonine fermentation

通过对玉米浆进行不同工艺的预处理,获得酸化玉米浆、酸水解玉米浆和酶水解玉米浆。通过全氨基酸分析和不同比例配比的L-苏氨酸发酵实验,获得了菌体生长好、发酵周期短、产酸水平较高的优化组合。最佳玉米浆配比为玉米原浆和酸水解玉米浆2∶1,发酵周期缩短为36 h,产酸率提高至135 g/L。

The acidulated corn syrup, acid-hydrolyzed corn syrup and enzymatic-hydrolyzed corn syrup were obtained through various pretreatments of corn syrup. The optimized proportion of pretreated corn syrup with good cell growth, short fermentation period and high L-threonine productivity was obtained by total amino acid analysis and L-threonine fermentation experiments. The optimum ratio of corn syrup and acid-hydrolyzed corn syrup was 2：1. The fermentation period was shortened to 36 h, and the yield of L-threonine was increased to 135 g/L.