丙氨酸对林可霉素发酵的影响

The Effect of Alanine on the Fermentation of Lincomycin

在林可链霉菌发酵产林可霉素的过程中添加丙氨酸有利于林可霉素的生物合成。在摇瓶发酵过程中,于发酵开始24h向发酵培养基中添加0.02%的丙氨酸,林可霉素的效价提高了15%;放大至15L发酵罐,成功验证了丙氨酸对林可霉素生物合成的促进作用,发酵罐放罐效价达5300U/m L,比对照罐效价提高了20%。通过检测发酵液中的丙酮酸发现,丙酮酸可能抑制了磷酸烯醇式丙酮酸向丙酮酸转化,使菌体内积累高浓度磷酸烯醇式丙酮酸,进而提高林可霉素的产量。

This topic is mainly used in the process of lincomycin,which can be used to make the biosynthesis of lincomycin.During the fermentation process,the effect price of lincomycin was increased by 15% by adding 0. 02% of alanine to the fermentation medium during the fermentation period. It was amplified to 15 L starter,successfully validating the effect of alanine on the biosynthesis of lincomycin,and the efficiency of the pot was up to 5300U/m L,which was 20% higher than that of the control pot. Pyruvic acid in the fermented liquid through testing found that pyruvate may inhibit the pyruvate kinase in the glycolytic pathway of enzyme activity,thus inhibiting the enol phosphate type pyruvate to pyruvic acid,make the bacteria in the body accumulation of high concentrations of enol phosphate type pyruvic acid,and improve the output of lincomycin.